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Alla Gusteria - Osteria de Ciotti - Nunquam - Inzimino of Lampredotto and Chickpeas - 200 g
The lampredotto is one of the most typical dishes of Florentine cuisine and together with the tripe is obtained from bovine stomach which is divided into four parts. In this case the abomasum said locally lampredotto. Still widespread in the city thanks to the presence of numerous kiosks of so-called lampredottai or sellers lampredotto different locations around the city.
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Information
| Package | 200 g |
| Region | Tuscany |
| Nation | Italy |
Description
The lampredotto is one of the most typical dishes of Florentine cuisine and together with the tripe is obtained from bovine stomach which is divided into four parts. In this case the abomasum said locally lampredotto. Still widespread in the city thanks to the presence of numerous kiosks of so-called lampredottai or sellers lampredotto different locations around the city. The lampredotto is served boiled along with the green sauce or spiced, with tomatoes and beets, as in this case.
Ingredients: Lampredotto (25%), chard (23%) chickpeas (18%), organic tomato (18%), Italian extra virgin olive oil (8%), onions (7%), garlic, sage, rosemary, pepper, salt and pepper.
