The Tuscany of the villages is expressed at the zenith in Montelupo Fiorentino: ceramics, typical local recipes, events and traditions to be discovered. To start the summer among the villages of the heart
 
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Montelupo Fiorentino: gems of Tuscany

Montelupo Fiorentino: gems of Tuscany

Magnificent and munificent, Tuscany, a region studded with precious jewels: the villages of memory, a unicum of history, traditions, legends, customs and folklore. Starting from its capital, Florence, in whose territory, among the numerous, Vinci, Barberino Val d’Elsa, Certaldo, Montefioralle and Scarperia stand out. And then Montelupo Fiorentino, whose manufacturing tradition is also found in the gastronomy that goes from the past to today, including typical dishes and new culinary inventions. And it is precisely in the context of "Cèramica - 26th International Ceramic Festival", scheduled from 15 to 17 June 2018 - with over thirty exhibitors, thirty-five exhibitions and installations and more than thirty events - that you can savor a different menu every evening . Starting from the proposals of the restaurant "La Luna nel Pozzo", set up in the town's podestarile building, to continue with those of the stands managed by the associations, or discovering typical products and characteristic dishes between the banquets of street food and in the trattorias and farms of the area , to taste in local ceramic dishes, glasses and pitchers. And among the specialties that originate from the processing of ceramics, here is the "Peposo", a recipe based on beef cooked for many hours in the earthenware with oil, garlic and pepper and then sprinkled with wine and flavored with herbs. The recipe was born at Impruneta, near Florence, and it is said that it was invented during the construction of Brunelleschi's dome of Santa Maria del Fiore. Inspired by the processing of ceramics but the result of the talent of a modern pastry chef, on the other hand, is the "Pan Bistugio", a dessert invented by Paolo Vezzosi of the Pasticceria Vezzosi di Montelupo Fiorentino. The term "bistugio" was used by local ceramists to indicate, since the fifteenth century, the ceramic product cooked for the first time. A term that was later overtaken by "biscuit", used by the French for the processing of porcelain. The Pan Bistugio, much loved by children, is mixed with local ingredients: flour, lemon peel in the gardens of the Medici Villa dell'Ambrogiana of Montelupo Fiorentino, pine nuts collected in the 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.

www.festaceramica.it

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