Box degustazione

Lampredotto, tripe and green sauce combo

A kilo of offal, plus the sauce

The two large jars of lampredotto and tripe behind the small jar of salsa verde

Colorlampredotto
Pack sizeLampredotto 500 g + tripe 500 g + green sauce 180 g

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Slow-cooked in our own kitchen, or chosen at the stall by La famiglia Fiaschi, in Campi Bisenzio.

In short

The two dishes of Florentine offal — lampredotto and tripe, half a kilo each — and the jar of green sauce that goes on both. This is the shopping list of someone who already knows what they want.

The lampredotto is in its broth and goes in a sandwich; the tripe is stewed with tomato and goes on a plate. A kilo of stuff, which is four or five portions between the two.

In the kitchen

How long it takes, and what goes on top.

Goes well with The lampredotto sandwich with green sauce. Tripe on the plate, with toasted bread and parmesan.

The kitchen

What is inside, and how it is made.

Origin: Produced by the company in Campi Bisenzio (Florence) — Italy.

The semolina

Contenuto	1 lampredotto 500 g + 1 trippa alla fiorentina 500 g + 1 salsa verde 180 g

On the same stall

Two ways to look: the same line, or the same color.

Box degustazionelampredotto

The kitchen

Sapori della Rocca

A family delicatessen in Campi Bisenzio, on the edge of Firenze, with roots going back to the late nineteenth century and to the shop where they sold food, poured wine and cooked. The Ricette di Famiglia line — pasta sauces, ragù, condiments and soups — comes from the family's home recipes, brought back into the kitchen and reworked in a modern key. Tuscan cured meats and cheeses are not made here: they are chosen one by one, and that is the trade it all started from. Every week the family is in eight squares between Firenze and Prato, with two traveling vans.

Step inside Sapori della Rocca

Ricette di Famiglia cooked in our own kitchen · cured meats and cheeses chosen one by one · Campi Bisenzio, roots from the late nineteenth century · province of FI