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You chose: Ribollita

  • Dining in & out: From Eataly Magazine
    Eataly Magazine(November 25, 2017)
    Calling a soup made from scratch "ribollita" is a bit of a misnomer. The word means "reboiled," indicating a leftover soup thickened with day-old bread. This kind of dish is typical to la cucina povera, a traditional style of Italian cuisine that literally translates to "poor cooking."
  • Recipe courtesy of Eataly
    Dining in & out: From Eataly Magazine
    Eataly Magazine(October 30, 2016)
    Chock full of seasonal produce, this tasty Tuscan soup is very dense; traditionalists say it should be eaten with a fork, not a spoon. As the flavors continue to blend, this comforting soup only gets tastier over a couple of days, making ribollita the perfect weekday dinner(s)!