Ricette di Famiglia

Lampredotto, 500 g

The Florence kiosk, in a half-kilo jar

The large 500 g jar of Lampredotto with the yellow paper band on the lid

Colourlampredotto
Pack size500 g

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

In short

Lampredotto is the abomasum of the cow, and in Florence it has been eaten in a bun for centuries because it was cheap. Here it is slow-cooked in an aromatic broth until it becomes tender, and in the jar there are half a kilo of lampredotto and its broth.

Five hundred grams makes three or four sandwiches. The right way is the kiosk way: heat it in its broth, put it in the bun, pour a spoonful of green sauce over it, and dip the top of the bun.

In the kitchen

How long it takes, and what goes on top.

Goes well with The sandwich with salsa verde, which is why it exists. On a plate, warm, with bread on the side.

The kitchen

What is inside, and how it is made.

Ingredients: Selected lampredotto, aromatic broth.
Origin: Produced by the company in Campi Bisenzio (Florence) — Italy.
Packaging: 500g glass jar with metal cap.

On the same stall

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

Ricette di Famiglialampredotto

The kitchen

Sapori della Rocca

A family delicatessen in Campi Bisenzio, at the gates of Florence, with roots going back to the end of the nineteenth century and to the shop where they sold, poured the wine and cooked. The Ricette di Famiglia line — sauces, ragù, dressings and soups — comes from the family's own recipes. The Tuscan cured meats and cheeses come from outside, chosen one by one: it is the trade everything started from. Every week the family is at the markets between Florence and Prato, with two travelling vans.

Step inside Sapori della Rocca

Their story on MANUARTI

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