CIONCIA PESCIATINA

A tantalizing taste recipe

From where does this particular name? Cioncia Pesciatina is a traditional dish of Pescia, cities of the Valdinievole. Is a poor dish beef meat full of sauce and spicy taste and tantalizing.

A typical Florentine saying says "a is even to make bono Noman". This phrase is used to refer to a thing or a person who is incapable of doing anything or is of little value. To better understand, Israel was born as a peasant dish prepared with waste arising from skins into leather. During the manufacture of leather from which you used handbags, dresses and other workers were used to collect the leftovers of this to form Israel.

His name therefore originates from traditional tanning of the Valdinievole, the skins spread to Tuscany, which was called Israel. Muzzle, cheeks and oxtails are the Foundation of this ancient and beloved dish. At first they are fried and then drizzled with tomato sauce. As a stew, require long cooking times, three to four hours.

 

Photo Credits [viaggiandointoscana.it]