peposo di manzo
Peposo Di Manzo

Peposo Di Manzo is a popular dish in Tuscany, Italy, featuring hearty beef or wild boar. The meat is marinated overnight in an infusion of red wine, rosemary, bay leafs, ground pepper and juniper berries. The next day, onion, celery, carrots and garlic are sauteed in olive oil and mixed into the sauce with black pepper, salt, lemon peel, tomato, concentrate, cinnamon and nutmeg. This dish is a great example of how Tuscan cooking makes use of fresh local produce, herbs and spices to enhance a meat’s flavor, which in this case has a delectable sweet yet earthy flavor.

 

Jessica Festa

Jessica Festa is the editor of Epicure & Culture as well as Jessie on a Journey. She enjoys getting lost in new cities and having experiences you don’t read about in guidebooks. Some of her favorite travel experiences have been teaching English in Thailand, trekking her way through South America, backpacking Europe solo, road tripping through Australia, agritouring through Tuscany, and volunteering in Ghana.

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2 Comments

  1. this is the dish we made yesterday, but call it salmì .
    Very rich, melt in your mouth meat. One hour of cooking time after the marinade, by Fulvio, my personal cook
    http://www.elegantetruria.com/book/olio-e-ricordi-in-cucina

    1. Yum! 🙂

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