Panino con Lampredotto
Panino (sandwich) filled with Lampredotto (Florentine street food made from the fourth stomach of a cow).
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Oblò Verona Street Food
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Lampredotto, and subsequently the Panino con Lampredotto, emerged in Florence during the medieval period, reflecting the city's butchering traditions and the practice of utilizing all parts of the animal, particularly for the working class. It evolved from cucina povera, or peasant cooking, aimed at minimizing waste and maximizing available resources. Street food culture in Florence further solidified its place as a quick, affordable, and flavorful meal.
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The Panino con Lampredotto is deeply ingrained in Florentine culture as a symbol of the city's culinary heritage and street food scene. It represents a connection to the past, a celebration of simple ingredients, and a vibrant community tradition.
Street Food Staple
Lampredotto vendors, often operating out of traditional carts (carretti) or small kiosks, are a common sight in Florence, particularly around markets and busy areas. They contribute significantly to the city's vibrant street food culture.
Local Identity
For many Florentines, eating a Panino con Lampredotto is more than just a meal; it's a way to connect with their cultural identity and heritage. It's a taste of home and a reminder of the city's culinary traditions.
Community Gathering
Lampredotto stands often serve as social hubs, where locals gather to chat, share stories, and enjoy a quick and affordable meal together.
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The Panino con Lampredotto boasts a savory, rich, and slightly gamey flavor profile, balanced by herbaceous sauces and the satisfying texture of tender tripe. It offers a unique combination of richness and brightness.
The primary flavor comes from the lampredotto itself, which is the fourth stomach (abomasum) of a cow. It's slow-cooked in a flavorful broth with vegetables like tomatoes, onions, celery, and herbs. This renders the tripe extremely tender and infused with umami. The salsa verde (green sauce) adds a bright, herbaceous counterpoint with parsley, garlic, and olive oil. Spicy oil provides a kick of heat. The bread, typically a semelle or rosette, offers a slightly crispy exterior and soft interior, soaking up the flavorful juices.
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Ordering Like a Local
Order your panino 'con salsa verde e salsa piccante' (with green sauce and spicy sauce) to experience the classic flavor combination. You can also specify 'bagnato' which means the top half of the bun will be dipped into the broth the lampredotto is cooked in.
Finding the Best Vendor
Ask locals for recommendations on their favorite lampredotto vendors. Quality and flavor can vary, so seeking local advice is often the best way to find an exceptional panino.
Enjoying the Experience
Don't be afraid to get messy! The Panino con Lampredotto is best enjoyed fresh and hot. Embrace the experience and savor the rich flavors and textures.
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