The link between food, traditions and society is nothing short of indissoluble, even more so in a trattoria like Tripolitania that has more than a century of history behind it
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Summer is shaping up to be crackling for the oldest trattoria in the town.
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The people of Sarteano affectionately call it ‘Tripola’, and when in the last issue I spoke of it with emotion and affection, calling it ‘home’, I was referring to the family atmosphere that reigns within these ancient walls in the center of the town.
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The dishes that represented the milestone of the ancient cuisine have all remained, from ‘pici all’aglione and tomato sauce’ (in Sarteano the sauce is called “sugo”, ed.) to roast beef, from meatloaf to tripe, from cod to tiramisu.
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