Peposo Di Manzo is a popular dish in Tuscany, Italy, featuring hearty beef or wild boar. The meat is marinated overnight in an infusion of red wine, rosemary, bay leafs, ground pepper and juniper berries. The next day, onion, celery, carrots and garlic are sauteed in olive oil and mixed into the sauce with black pepper, salt, lemon peel, tomato, concentrate, cinnamon and nutmeg.
This dish is a great example of how Tuscan cooking makes use of fresh local produce, herbs and spices to enhance a meat’s flavor, which in this case has a delectable sweet yet earthy flavor.
Jessica Festa is the editor of the travel sites Jessie on a Journey (http://jessieonajourney.com) and Epicure & Culture (http://epicureandculture.com). Along with blogging at We Blog The World, her byline has appeared in publications like Huffington Post, Gadling, Fodor’s, Travel + Escape, Matador, Viator, The Culture-Ist and many others. After getting her BA/MA in Communication from the State University of New York at Albany, she realized she wasn’t really to stop backpacking and made travel her full time job. Some of her most memorable experiences include studying abroad in Sydney, teaching English in Thailand, doing orphanage work in Ghana, hiking her way through South America and traveling solo through Europe. She has a passion for backpacking, adventure, hiking, wine and getting off the beaten path.
