“Oh, my poor darlings,” cries the proprietor at Da Nerbone, a butchers’ stand in the heart of the San Lorenzo Market in Florence. “You’ve been waiting for such a very long time.”
He shoots me a wink. Da Narbone is one of the most famous purveyors of Florence’s famed lampredotto: tender, broth-infused tripe made from the fourth stomach of a cow.
On this spring afternoon, the lines – an equal number of suitcase-toting tourists en route to the nearby train station and agitated locals – snake out the market door for this classic example of cucina povera(“kitchen of the poor”): traditional Florentine peasant cuisine now reimagined as the paragon of local Florentine fare.
Despite the hordes of tourists, Da Nerbone has never raised its prices; for around 5 euro, I get a crusty rose-shaped bun moistened with broth, several forkfuls of sizzling lampredotto, and a piquant chilli sauce. I eat it walking out of the marketplace, elbowing past so many other tourists, workers, stall-sellers of Florentine leather and Chinese toys.
My lips burn from the peperoncino – but boy, it’s worth it.
Above article reposted from TRVL.com
OUT-Ventures Dope :
What is Cucina Povera?
“Cucina Povera”, which essentially means “peasant food” (literally “poor cooking” or “poor kitchen”) are mostly always made using super simple recipes, containing a minimal of ingredients. Usually, the products and seasonal and locally grown. As you would probably guess, those ingredients must be the best quality. There’s nothing to hide the lack of flavor otherwise.
Cucina povera recipes are the antitheses of American “Italian” chain restaurant’s dishes. If you enjoy this type of menu, that’s totally fine, just know that there is essentially nothing on it that is truly Italian.
Traditional Italian food is not smothered in sauces, tons of cheese and/or “lots of herbs and spices”. Those are American concoctions. Authentic Italian dishes are mostly light, include lots of vegetables, very little cheese (even on pizza) and are very healthy/nutritious.