Impruneta's Peposo: An Illustrated Recipe

A bowl of Peposo at table.

What to serve it with? The traditional Tuscan accompaniments are boiled cannellini, white beans boiled with a clove of garlic, two peppercorns, a couple of leaves of sage, and a pinch of salt (added near the end), and seasoned at table with a little olive oil, or spinaci rifatti, spinach sautéed with olive oil and garlic. Though it isn't strictly Tuscan, I think Peposo also goes quite well with polenta.

What to drink with peposo? At the demonstration we tasted several wines, including a full bodied white that was completely overwhelmed. The best bet, I think, is a full bodied, unoaked fruit-driven red wine, along the lines of a Chianti D'Annata, a Dolcetto, or perhaps a Valpolicella. Another option is a rich beer of the kind made by a microbrewery (as opposed to an industrial outfit). I'd suggest an India Pale Ale, or, if you want something more bracing, a Weissbier.

Buon Appetito!
Kyle Phillips