For this New Year's Eve I wanted to prepare a soup whose recipe has been sitting there in the drawer for a long time ..... so when I saw it I said "but why not do it right now"! So I went to the market and bought all of the ingredients.
The Tarlati family was one of the great Aretine families, they owned the fief and castle in Pietramala (now only the ruins remain) near Anghiari where they remained masters until 1440, when, after the failure of their alliance with the Visconti of Milan and the defeat of Anghiari, they surrendered the city to the Florentine Republic.
A Tarlati "Guccio" is also remembered by Dante in the Purgatory. The Tarlati of the soup was a Ghibelline bishop of great political ability and courageous leader. A man of great culture, from an early age he was initiated into an ecclesiastical career. His first important role was Arciprete della Pieve di S.Antimo between the end of the thirteenth and early fourteenth century. In 1312 he was nominated Bishop by Pope Clement V in Avignon.
As a bishop he encouraged monastic institutions and gave his authorization to the new order of the Olivetans.
In 1321 he was named lord for life of Arezzo and tried to pacify the Guelphs with the Ghibellines inside the city.
In 1325 Pope John XXII excommunicated him and appointed another bishop, but Guido Tarlati did not submit to the Pope's will and did not allow the new bishop to enter the city. His lordship was so authoritative that an emperor, Ludovico il Bavaro, wanted to receive from his hands the iron crown, as if he were a pope.
Shortly before his death (in the year 1327) he asked pardon of the Pope and he reconciled with the Church. He died at the age of c
Guido Tarlati's body was buried with great solemnity in the cathedral, where he still rests today, enclosed by a splendid cenotaph designed by Giotto in 1330, commissioned by the brothers Delfo and Piero, known as Saccone.
As for the soup there are several versions:
The first tells that once the Pope himself travelled to Arezzo to convince him to "convert" to the Guelphs but without success. However, the papal court did make one conquest: an excellent chicken soup that was then exported to France, where today it is commonly known as Soupe à la Reine. And there are those who swear that it was Tarlati himself who prepared it ...
the other that during one of his trips to Avignon, Tarlati tried a tasty and velvety chicken soup and wanted to bring back the recipe in his city.
Contrasting versions like many of those between us and our French "cousins"