sign in for free to It's Tuscany, discover the beautiful territories of Tuscany, its products and its typical
Private entity
 Subscribe to the newsletter to receive offers on products and news from the territories
By submitting this form you agree to the processing of the personal data above, for the function of the requested service, the data will be protected according to the Decree n 196 of 30 June 2003 Legislative Decree No. 196 of 30/06/2003
 * By ticking the box you agree to  Terms and coditions  of It's Tuscany

Share:  Send via email Share on facebook Share on twitter share on WhatsApp
Food and Wine

Polpettone Aglianese

Dish of the Bisenzio Valley

The Polpettone Aglianese is an ancient dish of Tuscan cuisine that hides many secrets about his recipe. A second meat plate, abundant and rich in taste that has always accompanied the kitchen of Agliana, reminiscent of the Tuscan home tradition of preparing simple meals.

The secret of its preparation, as they say in Agliana, it's all in doses of the ingredients. Doses that do not know, because to prepare your Polpettone Aglianese has never used the scale!

The mixture of chicken and beef, along with bread left soaking in milk and eggs, is dried and bound with string, ready to be boiled with pieces of meat. Before you finish cooking the meat is dried well, let boil over low heat between celery, onion, carrots, and basil and then rest for a few minutes.

Meatloaf with its aromas and its strong taste, ready to be served as usual, it goes well with the famous "salsa verde": the green sauce of boiled meats from Tuscany.

The meatloaf, always considered a traditional dish popular in Agliana is now a uniqueness that can be enjoyed inside the festivals, or dining in Agliana, matching it to the Tuscan red wines are perfect to bring out the taste.


Photo Credits []

albero detail
from the same territory