Ribollita, together with Fiorentina steak, is certainly one of the most famous and appreciated dishes of Tuscan cuisine. Discover with us its origins and the famous recipe of Baked Ribollita!
The term Ribollita originates from the verb Ribollire which means “boil again”, which suggests that it is a dish of humble origins, as something from the day before had to be reheated.
Ribollita was definitely a “light” dish of the Tuscan farming tradition, made with typical vegetables of the poor cuisine, and that is why the debate on what is its origin and what the original recipe to make it is is always on.
Being a soup of humble origins, made with poor and seasonal ingredients, it has probably always existed since ancient times.
After 1200, Florence assumed a primary role in the economy of Tuscany. At that time there were bitter struggles between the Guelphs and the Ghibellines and the economic commitment was all about arms. So even the kitchen of the wealthiest was basically based on bread: this was the period of the fettunta (bread with oil and salt), of the castagnaccio (focaccia of chestnut flour, pine nuts, oil and rosemary), panzanella, ribollita and a thousand other bread soups.
Over time the bubbled vegetable soup became part of the eating habits of the Tuscan peasants: the day of the soup made of bread became Friday, since in that day it was necessary to eat “lean” and avoid fatty foods and meat.
To avoid waste, this soup was heated even in the following days.
Ribollita is a traditional Florentine soup made with black cabbage, stale Tuscan bread, cannellini beans and extra virgin olive oil.
It is such a successful and well-known dish that not only Florence is identified, but all of Tuscany.
According to the traditional recipe, in addition, the ribollita should be cooked in a clay pot and baked in the oven.
In reality it is difficult to say what the original recipe is. In every city, every family and sometimes even within the same family there are different recipes and every one think to have the original one.
The first modern recipe book to bring back the recipe of a Tuscan soup of lean meat to the peasant is that of Pellegrino Artusi.
Even if there is no single recipe, there are fixed points that unite them all.
If you want to taste a truly exquisite Ribollita we are waiting for you at Villa Campestri Olive Oil Resort!
We are all crazy about Sushi, a Japanese dish that has definitely entered the gastronomic habits of young and old. But for those who do not like raw fish? For them here is the Mountain Sushi!
2020 will be the year of proximity tourism in which new tourist destinations will be rediscovered. Sea, mountains, trekking and outdoor holidays, here’s where to spend the 2020 summer holidays in Tuscany!
If you love the dishes of our restaurant L’Olivaia, then you cannot miss the opportunity to attend one of our cooking classes to really learn all the secrets of Tuscan cuisine!
If you like lamb then you can’t miss “Scottadito Lamb” from Villa Campestri Olive Oil Resort, a delicious dish that enhances the delicacy of lamb chops.
Mugello is a Tuscan land located in the Apennine watershed, just a few kilometers from the beautiful Florence. It is a part of Tuscany rich in history and artistic treasures, dominated by intense nature and many beautiful villages. One of these, Scarperia in Mugello!
Mother’s Day is an anniversary felt all over the world, especially in Italy. Since “mum is always mum” discover with us how to celebrate her, with 5 original ideas for Mother’s Day 2020!
To become a good rider it is not necessary to start riding at an early age, this is why horse riding is a sport that undoubtedly attracts everyone. Here are the best places to learn to ride a horse near Florence!
The Mugello Moto GP is one of the most anticipated events for lovers of two wheels. Every year thousands of fans arrive in Mugello from all over the world to follow and support their champion. This year the event could be postponed or canceled and many wonder if the Mugello 2020 GP will be Virtual […]