Tarlati Bishop Soup

The family of Tarlati was one of the most important in Arezzo and fought for a castle near Anghiari.

A member of Tarlati's family, Guccio, is remembered by Dante in Purgatory: "Qui v'era l'Aretin che da la braccia/fiere di Ghin in Tacco ebbe la morte/e l'altro ch'annegò correndo in caccia".

But the Tarlati of the soup was a bishop, who lead 300 people against the Verdi (those who had nothing in common with the political economy), to fight the mayor of Arezzo, in order to extend his land up to the castle and return to Avignone, where he was reported to have authorised the pope Giovanni XXII, in a number of efforts to excommunicate Mattio Visconti and have stability with Cristo, in order to get rich.This is why the soup is also known as 'Soupe à la reine'.

After several talks with the Florentine contributor about the French cuisine, it was decided that some of the french cuisine would be brought to Italy. And afterwards, a Tuscan chef called Sergio Lorenzi, created this unique recipe.

Ingredients for 8 People

• 1 1.5 kg chicken,
• 50g of butter,
• 50g of white flour,
• 2 litres of chicken stock,
• 1 onion,
• 1 stick of celery,
• 1 teaspoon of pepper grains,
• 3 cloves,
• 2 bay leaves,
• 100g of fresh cream,
• 8 fried pieces of bread..
• Salt.

Preparation of Tarlati Bishop Soup

In a pan. Melt the butter and mix in the flour. When the mixture begins to look like paste, add the chicken stock.

Mix with a wooden spoon and bring to the boil. Meanwhile, wash the chicken, and stuff it with onion, celery, pepper, and cloves and cook it all, remembering to put the chicken stock around it. Boil it slowly for 40-60 minutes.

Then remove the chicken and split it into fine pieces. Including the breasts and thighs. Mix it in with the mixture and add the cream slowly until the mixture becomes smooth.

Stir it well and season it with salt. Serve it hot and with bread.

Recipes kindly supplied by "Il Tirreno"