Peposo

This humble Tuscan stew is made with cheaper cuts of beef, red wine (traditionally Chianti), crushed black peppercorns, lots of garlic, onions, celery, carrots, fresh herbs, and, sometimes, tomatoes, although they are not a part of the original recipe. Some recipes include pig's trotter or calf's foot in order to bring extra flavor. The dish is slowly cooked in earthenware pots. In the past, peposo used to be left in a cooling bread oven or in kilns where ceramics and terracotta tiles were made. The stew is sometimes served on slices of toasted local bread which mops up the flavorful juices.