The Lampredotto has a curious etymological origin. Until the last century, in the Arno river it was possible to find lamprey, a typical freshwater fish that, during the Renaissance, was eagerly consumed by Florentine nobles, despite being very expensive. Obviously the common people could not afford it but, having to cope with hunger, they consumed the waste products of the meat treated in the slaughterhouses which were sold boiled cheaply along the banks of the Arno.

This made it possible to achieve a correct protein intake at a reduced cost. The part of the beef that was preferred was the abomasum, or the last stomach that had crepes similar to lamprey. Hence the "ironic" name given by the people to the lampredotto, the food of the poor that was opposed to the refined and expensive fish of the nobility and the eel-like clergy (eel). An ancient history, therefore, that has its roots in ancient customs and popular traditions that today are transformed into street food also sought after and, at times, made gourmet thanks to the rediscovery of the "fifth quarter" by the greatest Italian chefs.

And so the beautiful Florence, the cradle of Italian culture, once again has the spotlight on it and does not cease to amaze us even if with a poor dish Compared to the Florentine steak, the other classic of the "beautiful city", the lampredotto shows all its nutritional potential. Just think that for a Florentine steak (100 g) there are 452 Kcal while for the lampredotto there are only 96 Kcal. It is also rich in protein (11.92 g per 100 g) even if the steak contains more (18.9 g per 100). The fat intake instead rewards the lampredotto (4.34 g) against the 16.81 g of the Florentine steak.

Among the egg pasta, of a particularly famous and appreciated one, we would not be wrong to indicate the fettuccine or tagliatelle. Names that indicate an egg pasta, that is produced from a mixture of semolina and eggs, typical of the center and north of the peninsula, widespread in various regions and with different recipes and preparations.

These famous strips of pasta around the centimeter wide and several centimeters long (even tens) are obtained by rolling out the dough in a thin sheet which is then rolled up and cut. In addition to the area of origin, the name (tagliatelle or fettuccine) depends on the shape and especially on the width of the strips.

Here, therefore, that on 16 April 1972 the Confraternity of Tortellino deposited the recipe and precise measurements of the real Bolognese noodle at the Bologna Chamber of Commerce. For every 100 grams of this fresh pasca correspond about 290 calories and 2.3 grams of fat, of which 0.3 are saturated). Carbohydrates, sodium, potassium, proteins, vitamin A and magnesium among the nutritional values of a good dish of 100 g of fettuccine.