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Historians in Prato have searched high and low for the true history of this local dish. We have one possible explanation (although this dish is delicious enough to not really need explaining), here it is:
Celery need a lot of care and attention to grow well. The cultivation process is quite complicated. The plants need constant watering and in fact they have grown well in the Prato area mainly thanks also to the abundant supply of water that came from the river Bisenzio. Consequently, this humble yet precious vegetable was treated well by Prato’s chefs who of course tried to find the most interesting ways to serve it, like stuffing it with delicate fillings.
We suggest a red wine from Carmignano which goes excellently with this dish.