Rifila

Rifila is a traditional Italian dish that originated in the Piedmont region, specifically in the province of Cuneo. It is a hearty and flavorful stew made primarily from beef, typically from the leg or shank, which is slow-cooked with vegetables such as carrots, celery, onions, and potatoes. The dish is known for its rich, savory flavor and tender meat, achieved through the lengthy cooking process.

The preparation of rifila involves several steps. The beef is first browned in a large pot or Dutch oven, and then a mixture of vegetables is added. The pot is covered and the ingredients are cooked slowly over low heat for several hours, allowing the flavors to meld together. The liquid in which the beef is cooked is often reduced to create a thick, savory sauce. The dish is typically served with a side of polenta or rice, and is often accompanied by a glass of red wine.

Rifila is a popular dish in the Piedmont region and is often served during special occasions and holidays. It is also enjoyed by many Italians and non-Italians alike for its comforting and satisfying qualities. The dish is a testament to the culinary traditions of the Piedmont region and is a staple in many Italian homes.

The name "rifila" is believed to derive from the Piedmontese word "rifilare," which means to stuff or pack tightly, reflecting the dense and hearty nature of the dish. The dish is also known by other names in different parts of Italy, including "bistecca alla cacciatora" in other regions of Piedmont, and "bistecca alla pizzaiola" in Tuscany.