Ever since the fourteenth century, ancient Florentine recipes have offered us dishes in which widespread use is made of stuffing, such as capons, figs and tench, elegant and substantial dishes, suitable for princely banquets. The last real housewives of the upper Greve valley, mindful of peasant cuisine when there were only locally produced ingredients, are still capable of preparing that long and laborious recipe called Stuffed Ducks Neck (it can also be turkey or chicken).
Though few authors mention it, we still remember the sumptuous luncheons eaten in the farmyard during threshing time, when at least thirty people had to be fed and just one course was not enough to fill the stomachs of the tired but ravenous youths. Therefore, nothing of the animals "sacrificed" for the occasion was wasted.
Throwing away the neck, as is done today, would have been a crime, an outrage to poverty; the neck was detached from the head and carefully emptied taking care not to tear the skin, which, washed and burnt to remove all the residues of feathers, was stuffed with a mixture of minced meat, livers, dampened bread (just like rissoles), parmesan, salt, pepper, nutmeg, garlic, parsley and eggs. The neck was then stitched on one side, well stuffed and then stitched on the other side; before cooking, and also during it if necessary, it was pierced with a fork in order to prevent the neck from tearing and letting the stuffing ooze out. This dish can be served in a sauce or in a soup. Cut into slices and put on the table, it goes well with fresh vegetables such as green beans, fried chards, potatoes or peperonata.