First courses

Carcerato soup: video recipe

star_rate
Difficulty
Medium
restaurant_menu
Preparation
10 minutes
schedule
Cook
2 hours
room_service
Serves
10

Legend has it that many years ago, in Pistoia, the city’s old slaughterhouse did not sell giblets but threw them in the Brana river. The hungry prisoners of St. Catherine prison, seeing all that waste, asked for permission to have the offal and make a soup, adding some stale bread and water. These are the origins of "carcerato" soup, chef Ilario tells us, from Osteria La Limonaia. Today this soup is enriched and flavoured with vegetables, spices and cheese. "Here is my ‘carcerato’ soup recipe and my reworked ‘carcerato’: with the same ingredients but a street food feel to it".

Ingredients
  1. 400 g of tripe
  2. 400 g of lampredotto
  3. 500 g of tail
  4. 2 onions
  5. 2 carrots
  6. 2 sticks of celery
  7. Half kg of stale bread
  8. 200 g of cheese
  9. Salt
  10. Pepper
  11. Broth
About Ilario Taccioli

Chef Ilario Taccioli is the fourth generation chef at Osteria la Limonaia, in Pistoia and currently a professor at the Professional Culinary Arts & Hotel Management School F. Martini in Montecatini Terme.

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