Zuppa e Insalata.
The soup and salad course is not to be missed: salads are home to seasonal greens plus seafood and all the trimmings—or simply lettuces with high quality olive oil, salt and pepper. A quintessential soup of Tuscany—and born out of a peasant’s kitchen—is called ribollita. Ribollita can take on many forms, from thin and broth-like to thick like stew. Its signature ingredients include day old bread, cavalo… [more]
Ribollita (also written Ribolita—with one ‘l’) is a classic Italian vegetable-and-bread soup (or more of a stew?). I have had it multiple times, see it regularly on cafes all over town (I am currently living in Florence, Italy
). In fact, I have two favorite ‘stand-up-and-eat’ lunch windows—and one of the best bowls of Ribollita I have ever eaten, came from one such window.
As with ANY Italian recipe, there… [more]