Osterie in viaggio FIORENTINA e PEPOSO DA DIECI

Dishes and Ingredients

This is a restaurant visit rather than a cooking demonstration, so no full recipes or ingredient quantities are provided.

• Tuscan starter: Tuscan salami, likely including sbriciolona, aged cave-aged pecorino, chestnut honey, and schiacciata or bread.
• Cacio e pepe: Pasta with cheese and black pepper. The reviewers praise its al dente texture and balanced seasoning, noting that cacio e pepe can be too salty or lack pepper elsewhere.
• Pappardelle all’Imprunetina with peposo: Fresh pappardelle served with shredded beef. The peposo is described as beef muscle cooked with peppercorns and red wine for nine hours.
• Bistecca Fiorentina: Steak served with baked potatoes. The table discusses having the steak rare and seasoning it with coarse salt.
• Desserts: Tiramisu and a rustic-looking cheesecake, praised for its biscuit base. No preparation details are given.

Other menu items mentioned, but not clearly ordered, include tortelli Mugellani, tagliolini with truffle, and radicchio.

Method and Cooking Notes

• Peposo: Beef muscle is slow-cooked with peppercorns and red wine for nine hours, until tender enough to shred. It is served with fresh pappardelle.
• Cacio e pepe: The pasta is served al dente. The reviewers emphasize balanced amounts of cheese, salt, and pepper.
• Steak and potatoes: The steak is served with potatoes, and coarse salt is added at the table. The potatoes are described as baked.

No equipment, temperatures, or additional preparation steps are specified.

Presenters and Source

Presenters/channel: Giulia and Franchino er Criminale; Giuliacrossbow.

Referenced source: Gambero Rosso is mentioned conversationally, not cited as a recipe source.