What Bread To Use For Lampredotto? The Rosetta
Lampredotto is one of the most iconic symbols of Florentine street food, loved by locals and visitors alike for its bold flavor and deep cultural roots (find out more HERE). But there’s a crucial detail that makes this dish truly special: the bread it’s served in.
Choosing the right bread is not just a matter of taste, but of tradition. In this article, we’ll explore the importance of the rosetta, the go-to bread roll for lampredotto, and take a look at a long-forgotten alternative that once accompanied this beloved sandwich.
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What is the Rosetta?
The rosetta is a round Italian bread roll known for its light and airy interior and its signature rose-like pattern on the crust—which is where it gets its name. Crunchy on the outside and soft inside, it’s the ideal bread to hold juicy fillings like lampredotto (or tripe) without falling apart
Originally from Northern Italy, the rosetta has become a staple in Florence, thanks to its perfect pairing with the city’s most iconic offal-based dish.
Why the Rosetta is Perfect for Lampredotto
At Bambi Trippa e Lampredotto, we believe that every element of a lampredotto sandwich should be top quality—starting with the bread. The rosetta is ideal for several reasons:
- Texture: The crust holds up well to the juicy lampredotto and sauces.
- Shape: Its hollow center perfectly accommodates the meat, absorbing flavor without getting soggy.
- Tradition: Using the rosetta pays homage to the time-honored Florentine way of serving lampredotto as a sandwich.
How It’s Served
The classic way to serve lampredotto in a rosetta? The bottom half of the roll is slightly hollowed out and filled with tender slices of lampredotto, seasoned with salt and pepper, then topped with salsa verde, spicy sauce, or both. Finally, the top of the roll is dipped in the rich lampredotto broth before being placed on top.
This preparation is not just a culinary method—it’s a cultural tradition. A small ritual that blends heritage, technique, and flavor.
The Forgotten Bread for Lampredotto
Before the rosetta took over, the bread traditionally used for lampredotto was the semelle. This small, compact Tuscan roll was made with flour, water, yeast, and lard, giving it a denser texture and richer flavor than the rosetta.
Back in the 1960s and ’70s, the semelle was the default companion to lampredotto—perfect for soaking up broth, resisting moisture, and offering a hearty bite. Though rarely found today, many nostalgic locals still fondly remember the semelle for its rustic and authentic character.
Where to Try Lampredotto in Florence
Want to taste the best lampredotto sandwich in Florence, served the traditional way in a rosetta? Visit us at Bambi Trippa e Lampredotto, located inside the Mercato Centrale in Florence and at the Centro Commerciale I Gigli in Campi Bisenzio. Our sandwiches are made fresh daily with high-quality ingredients, artisan care, and of course, fresh-baked bread.
Come for the lampredotto, stay for the experience! And don’t forget to follow us on Instagram, Facebook, and TikTok to discover the very best of Florentine street food and the stories behind each bite.
