Impruneta-style Peposo with Porcini Mushrooms and Polenta

Peposo with Porcini Mushrooms and Polenta

The origins of this dish are still being debated.  One version has the recipe dating all the way back to the 15th century, when the construction of the Santa Maria del Fiore Dome was underway in Renaissance Florence, under the careful watch of architect and genius Filippo Brunelleschi.

Ever concerned about what to do for lunch, the workers handling the placement of the Dome's rooftop tiles had the brilliant idea of using the ovens where the tiles were baked to also prepare this tasty meat dish.

Another version has terracotta workers wives in Impruneta making the dish to provide hearty, nutritious meals for the workers toiling in the terracotta factories.  Whatever its origins, we do know that the dish is still very popular in today's Tuscany.   Contrary to the name (which translates literally into very spicy), the modern version is not typically brimming with spice.  Why don't you give this traditional Tuscan recipe a shot and see how it works with your modern-day workers in your own home?!

Which wine to match Peposo with Porcini Mushrooms and Polenta?

The ideal pairing for this important dish is a structured red wine with lively tannins, that can dry out the succulence of the stew, such as an Aglianico dei Campi Taurasini or a Barbaresco. For those who want to be daring, a classic method pink bubble enhances the aromatic notes of the porcini mushroom.