Lampredotto
Delicacy with a very delicious and overwhelming taste, the lampredotto is a typical product of the Florentine culinary tradition that considered poor man's dish, is now very popular in the city thanks to the presence of numerous so-called lampredottai kiosks or vendors of lampredotto. It is one of the four stomachs of cattle, and the abomasum, formed by a thin part, (the gala), and a part fatter, (the Spannocchia), lampredotto can be tasted is a normal boiled, with a sauce green is the more loved by the Florentines, or cut into pieces like a sandwich stuffed with savory Tuscan, after having cooked in water along with tomatoes, onion, parsley and celery. Dark in color, the lampredotto takes its name from the lamprey, a type of anguilla once very abundant in the waters of the Arno, which resembles the shape. Very common on the banks of lampredottai is also spiced version, or a wet leafy greens, beets generally. | 
Europe
Italy
Tuscany
