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Whoever argues that they don’t like leftovers might have a bone to pick with the Tuscans. A representative dish of the region, ribollita upstages it’s initial incarnation as Minestra di Pane. The minestra which becomes ribollita is a winter cabbage, vegetable, white bean and bread soup. Stewing a second time, a day or more after it is first prepared, allows for the ingredients, particularly the bread and beans, to further break down and give the soup a creamier texture and rich depth. Ribollita is finished with high quality olive oil that complements the flavors of the land from which this soup’s ingredients came. Found in any reputable Tuscan restaurant, it’s blasphemous to visit the area without giving this soup a try.
Where to find ribollita
Florence (for a fast-paced lunch): Trattoria Mario is easily one of the most popular places for lunch in Florence and a meal here is one of the most authentic you are likely to experience in Italy.
Florence (for a leisurely dinner): Serving locals since 1931 and family-run for 3 generations, Trattoria Enzo e Piero offers traditional home-cooked Tuscan cuisine in a classic environment.