In the Tuscan tradition, picchiante represents a culinary art that has deep roots in a past rich with authentic flavors. This second course made with veal stands out for its meticulous preparation, where each ingredient plays a fundamental role in creating a harmony of tastes. The lung, the undisputed protagonist, is carefully cleaned and slowly cooked, allowing the aromas of onion, garlic, and fresh herbs like rosemary and sage to release their enveloping fragrance. The long cooking time, typical of many recipes from our land, is the secret that transforms this dish into a true masterpiece of rustic cuisine, ideal for Sunday tables or family lunches. Paired with a good white wine and perhaps a side of seasonal vegetables, picchiante becomes a gastronomic experience that celebrates the richness of Tuscany, inviting everyone to gather around the table to savor a moment of pure authenticity.

Thoroughly clean the lung, removing the white parts; wash it and cut it into pieces. Prepare a finely chopped mixture with all the aromatics and sauté it in a pan with the oil; add the lung and season it well, stirring carefully. Add the tomato paste dissolved in the wine, adjust with salt and pepper, and finish cooking, which will be quite long (about 45 minutes). Some people add a cork to the pan to make the lung more tender and shorten the cooking time.