Traditional Florentine dishes are, for the most part, meals that were consumed and passed on by the working class. Think tripe and lampredotto (cow stomach), ribollita and pappa al pomodoro. There’s nothing fancy about these dishes made with leftovers, stale bread or scraps of meat that people could not afford to get rid of. And yet, when that spoonful of warm bread drenched in tomato sauce meets your taste buds, you’ll wonder how something so simple can be so delicious.
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