Once upon a time, prisoners were not used to elaborate dishes, yet this prisoner’s soup won us over at the first taste. Because it is good, healthy and tasty and invites us to use the less valuable pieces of meat in a creative way, recovering a little of the common sense that inhabited the ancient kitchens, capable of seeing in a waste the protagonist ingredient of a new recipe.
This soup was born in Pistoia where the city prison was surrounded by slaughterhouses. The easy availability of meat scraps and the low price required for the parts used in the recipe (mainly veal giblets) stimulated the creativity of the prison cooks who created a fantastic soup that is still very popular in the city, made with the soft parts of the veal, stale bread, cheese and pepper.
