Peposo all’Impruneta: the historic recipe of Tuscany – Italian cuisine reinvented by Gordon Ramsay

Anyone who has stayed for some time in Tuscany have you heard of it at least once? peppery in Imprunetaa typical meal of regional cuisine based on meat beefcooked in red wine, with garlic and black pepper and with a very strong flavour.

Why this somewhat bizarre name? tradition it is said that this wine came from Impruneta, a small town in the hills surrounding Florence. recipeThe reason is simple: this area was full of furnaces for the terracotta and it was the furnace workers who “invented” this dish using the pans produced by themselves and cooking the meat in a corner of the oven switched on for the creation of their instruments.

Furthermore, the peposo all’Impruneta perfectly collects all the characteristics of Tuscan cuisine: few and simple ingredients, but of best qualityslow or moderate cooking, full-bodied red wine and strong-tasting flavours and condiments.

Peposo all’Impruneta: the recipe

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  • 1 kg of beef (the muscle part)
  • garlic
  • full-bodied red wine
  • tomato concentrate
  • salt
  • black pepper


  1. The preparation of peposo all’Impruneta begins by cutting the meat into not too small pieces and placing it in a pot (better if earthenware) with 5/6 cloves of garlic and 3 glasses of red wine.
  2. A generous spoonful of black peppercorns and a sprinkling of ground pepper should also be added to the mixture.
  3. Then add two tablespoons of tomato paste, season with salt and add a little water, until it covers the meat, no more.
  4. Cook the peposo all’Impruneta on low, very low heat, covered with a lid for about two hours, two and a half hours (depending on the consistency of the meat).
  5. The dish is ready when the meat is tender and the sauce has almost completely reduced, leaving a creamy and soft mixture.
  6. Sprinkle with more black pepper and bring to the table, consuming it piping hot.

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