Plain Cooking

As it always happens the difference with plain cooking was great and required much fantasy to realize tasty dishes with little and with the left-overs from the banquets. This is the case of the buglione which is still eaten in the Aretine (and also in Siena). A dish born from the necessity to use the rejects of various meats such as: the feet, musetti, the neck of chicken and duck, coratella etc. Today it is made with at least three types of meat (chicken, pheasant hen, duck, pheasant, rabbit, lamb, goat kid, pork, wild pig, veal). The meat is cut into pieces and cooked in a small amount of salted water for about fiteen minutes.
Take away the water from the cooked meat and cover the meat with a layer of fried onions, carrots, celery and garlic well salted; baste it with some vinegar, take out and add some rosemary and sage leaves. The cooking continues for some time adding the broth a little at a time until the buglione becomes a type of cream that is served spread on toasted bread. The independence of Arezzo came to an end in 1380 when the city was given to Carlo of Durazzo who shortly afterwards sold it to the Florentines. The Plague and the economic crisis that happened provided a rapid decline, so that by the end of the 14th century the city only had 5,000 inhabitants.