Il lampredotto a Firenze è diventato quasi una moda. Questo piatto (a base dell’abomaso, uno dei quattro stomaci bovini) viene ormai declinato in mille versioni: nei locali gourmet, nelle polpettine, come condimento ai primi di pasta, ecc.. ma la sua vera identità è bollito e inserito nel panino inzuppato nel suo brodo, condito con salsa verde, pepe e sale. Tutto qui. Lorenzo Nigro, figlio e nipote di veri lampredottari, quelli che giravano casa per casa nella metà del secolo scorso con un carretto a vendere il loro prodotto, continua la tradizione di famiglia in un piccolo spazio all’interno del Mercato Centrale con il classico panino al lampredotto guarnito di salsa verde o, se proprio volete, arricchito di carciofi o tartufo. Si apprezza, oltre alla bontà della rosetta e del condimento, la comodità di potersi sedere ovunque per poter mangiare e bere senza sporcare i vestiti (rischio comune nello street-food). Quattro euro spesi bene.
The Lambredotto in Florence has become trendy. This dish (made with a base of abomaso, which is one of the four cow stomachs) is served in a thousand ways: in gourmet restaurants, in meatballs, as a condiment to pasta dishes and so on. But its true identity is boiled and inserted in a panino dipped in its broth and seasoned with green sauce, pepper and salt. That’s it. Lorenzo Nigro, son and grandson of authentic lampredottari, the ones that went door to door in the mid-twentieth century selling their products from a cart, continues his family’s tradition in a small space inside the Mercato Centrale with the classic panino al lampredotto garnished with green sauce or, if you wish, with artichokes and truffle. We appreciated, a part from the goodness of the bread and the condiments, the convenience of being able to sit down and eat and drink without dirtying our clothes (a common risk with street food). Four euros well spent.
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