THE LAMPREY DICTIONARY
Abomaso
s. m. To digest grass properly, the cow needs four stomachs. The abomasum is the last one, the one where the actual digestion takes place. The one from which lampredotto is made. It consists of a lean part, called the gala, and a fatter part, called the spannocchia.
And the other three stomachs? We make tripe from them, we don’t throw them away!
Fifth quarter
n. c. Fifth quarter is the whole of offal [from Latin fractus, broken]. Tripe, liver, brain, stomach, tongue. You name it. It is called this because it is not categorised in the main cuts of the bovine – the two front parts and the two hind parts. If you try it once, you can’t do without it!
Lampredotto
s. m. 1. We know what it is, but why is it called that?
2. In the past, a strange fish swam in the Arno, similar to a snake or an eel. It was the lamprey. The inside of its mouth reminded the Florentines of the meat with green sauce that they loved to eat in San Frediano.
Lamprebox
s. f. [comp. of lampredotto and box]. Box consisting of Tuscan bread, lampredotto in broth, green sauce and spicy oil. Patented by ‘Ditta Eredi L. Nigro’ to enjoy street food, the good kind, even at home.
But only lampredotto?
Nooo! Discover all our specialities.
1945
It all begins
It all starts at the end of the Second World War. Luigi Nigro is serving in the Carabinieri Corps in Florence. One day he saves a man’s life and, to repay him, he invites him home for lunch. It is a flat in Borgo San Frediano, overlooking the courtyard where the famous lamprey Riccio Ricciotto prepares his specialities. In that house there is a girl, her name is Mara. She and Luigi look at each other and perhaps they have already realised. Perhaps they already know that they will spend the rest of their lives together.
1952
With Mara and Luigi
With Mara and Luigi, the ‘Ditta Eredi L.Nigro’ was born. Mara makes a living with a lampredotto stall in San Frediano, Luigi by transporting offal all over Tuscany. It is to him that the ‘L.’ in the company’s name belongs and which – by coincidence – is also perfectly suited to his grandson Lorenzo. In the workshop, tripe and lampredotto are cooked on the wood-burning stove. A first cooking after washing them for a long time, then brushing and a second cooking in broth, over low heat. An ancient knowledge, a family recipe passed on to their son Piero and then to Lorenzo.
1998
Lorenzo came
Lorenzo came to an important decision in 1998. And he chooses to carry on the goodness of true Florentine street food. His grandfather Luigi taught him how to recognise good flab, his grandmother Mara how to prepare it to make it delicious. And Lorenzo follows those instructions, those recipes, and gives an extra touch with his vision.
2023
Beyond and yet
Over and over again, because we never stop. Today we are in our third generation and in the Top 3 of the best streetfood in Italy. You will find us at the biggest concerts and the most spectacular events with our street food. The Florentine kind, the good kind. We organise catering for private events and rent our beautiful trucks. Always exploring new avenues, always looking for new opportunities. Our products are mouth-watering, not to mention the one and only Lamprebox! The fifth quarter is in our blood. We continue to write a story started almost eighty years ago by grandfather Luigi and grandmother Mara. Because that story is our story.
1945
It all begins
It all starts at the end of the Second World War. Luigi Nigro is serving in the Carabinieri Corps in Florence. One day he saves a man’s life and, to repay him, he invites him home for lunch. It is a flat in Borgo San Frediano, overlooking the courtyard where the famous lamprey Riccio Ricciotto prepares his specialities. In that house there is a girl, her name is Mara. She and Luigi look at each other and perhaps they have already realised. Perhaps they already know that they will spend the rest of their lives together.
1952
With Mara and Luigi
With Mara and Luigi, the ‘Ditta Eredi L.Nigro’ was born. Mara makes a living with a lampredotto stall in San Frediano, Luigi by transporting offal all over Tuscany. It is to him that the ‘L.’ in the company’s name belongs and which – by coincidence – is also perfectly suited to his grandson Lorenzo. In the workshop, tripe and lampredotto are cooked on the wood-burning stove. A first cooking after washing them for a long time, then brushing and a second cooking in broth, over low heat. An ancient knowledge, a family recipe passed on to their son Piero and then to Lorenzo.
1998
Lorenzo came
Lorenzo came to an important decision in 1998. And he chooses to carry on the goodness of true Florentine street food. His grandfather Luigi taught him how to recognise good flab, his grandmother Mara how to prepare it to make it delicious. And Lorenzo follows those instructions, those recipes, and gives an extra touch with his vision.
2023
Beyond and yet
Over and over again, because we never stop. Today we are in our third generation and in the Top 3 of the best streetfood in Italy. You will find us at the biggest concerts and the most spectacular events with our street food. The Florentine kind, the good kind. We organise catering for private events and rent our beautiful trucks. Always exploring new avenues, always looking for new opportunities. Our products are mouth-watering, not to mention the one and only Lamprebox! The fifth quarter is in our blood. We continue to write a story started almost eighty years ago by grandfather Luigi and grandmother Mara. Because that story is our story.
LA SQUADRA
LORENZO
is chaos, passion, determination. He is the heart and driving force behind ‘Ditta Eredi L.Nigro’. He always wants to get involved and experiment, remaining faithful to the values and flavours that his grandfather Luigi and grandmother Mara passed on to him.
IRENE
has believed in this company from the very beginning, ever since he started working here when he was only 19 years old. He is now an institution, but today more than ever he believes in the strength and growth of ‘The Company’.
SUNIL
is the grandfather. He has been working with Lorenzo since he arrived from Sri Lanka almost twenty years ago. It was love at first sight between the two of them.
Want to meet us? Find out where we will be next!