Diaframma alla Brace con Cimicirri e Melanzana alla Griglia

Diaframma alla Brace con Cimicirri e Melanzana alla Griglia is a charcoal-grilled dish from the Tuscan town of Dicomano, as featured by the culinary guide Sentieri Golosi at the restaurant Dispensa da Francini. Its origins lie in the tradition of *cucina povera*, where tough, flavorful cuts of beef—here the diaphragm (diaframma)—are transformed by slow grilling over wood or charcoal. The key ingredients are the marinated beef diaphragm, charred and smoky; *cimicirri*, a wild bitter green common in the Mugello region, often sautéed with garlic; and grilled eggplant (*melanzana alla griglia*) sliced and cooked until tender. What distinguishes a great version is the balance of three distinct textures and flavors: the mineral, almost liver-like richness of the perfectly charred meat; the sharp, vegetal bitterness of the cimicirri; and the sweet, smoky softness of the eggplant. The dish must be cooked over live embers to achieve the essential exterior crust while keeping the interior juicy. Regional variations sometimes substitute other bitter greens such as chicory or dandelion, or replace the eggplant with roasted peppers, depending on the season. At Dispensa da Francini, the preparation stays true to its rustic roots, highlighting the purity of each component.