The food of ceramics


Ancient Tuscan recipes and new gastronomic inventions linked to the processing of ceramics, to be savoured from 15 to 17 June 2018, in the context of Cèramica a Montelupo Fiorentino (FI).

Ancient delicacies and delicious recipes of Tuscan cuisine linked to ceramics. The manufacturing tradition of Montelupo Fiorentino (FI) is also found in the gastronomy and from the past arrives until today, among typical dishes and new culinary inventions. As part of Cèramica – the 26th International Ceramics Festival, from 15 to 17 June 2018, with over 30 exhibitors, 35 exhibitions and installations, more than 30 events – you can enjoy a different menu every evening, taking advantage of the restaurant “La Luna nel Pozzo” set up in the Palazzo Podestarile of the country, in the stands run by associations, or discovering typical products and typical dishes among the banquets of street food and trattorias and farmhouses in the area, to taste in dishes, glasses and jugs ceramics.

Among the specialties that originate from the processing of ceramics, the Peposo, a recipe based on boiled beef cooked for many hours in the earthenware with oil, garlic and pepper and then sprinkled with wine and flavored with herbs. It was born in Impruneta, near Florence, and is said to have been invented during the construction of Brunelleschi’s dome of Santa Maria del Fiore. The ingredients were left to cook in large pieces in the furnace that was used to make the clay brick. A preparation that has always been cooked in the furnaces and ceramic workshops of Montelupo Fiorentino.

Cotta in crock the soup of bread, a typical Tuscan dish, which comes from the soup of stale bread and vegetables. The peasants used to cook large quantities, then boil the soup the next day and present it again on the table, hence the name Ribollita. The more it bubbles, the more it tastes. The essential ingredients are black cabbage and beans.

Inspired by ceramics, but the result of the talent of a modern pastry chef, is Pan Bistugio, a dessert invented by Paolo Vezzosi of the Vezzosi Pastry Shop in Montelupo Fiorentino. The term “bistugio” was used by local potters to indicate, as early as 1400, the ceramic product baked for the first time. A term that was then surpassed by “biscuit”, used by the French for the processing of porcelain. Pan Bistugio, much loved by children, is mixed with local ingredients: flour, lemon peels from the gardens of the Villa Medici dell’Ambrogiana in Montelupo Fiorentino, pine nuts collected in pine forests around the village, almonds, natural yeast, egg yolks and milk. Recipes to taste accompanied by the excellent local Chianti and organic wines of Fattoria di Petrognano and Fattoria di San Vito.



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