Ribollita in Florence
Lunch & Dinner · Worth the Adventure
A reheated bread, bean and vegetable soup with farmhouse roots.
Pronunciation: Ree-bol-LEE-ta
OmnivoreEggs*Gluten*Milk*
Eggs*
Gluten*
Milk*What it is
Twice-cooked bread soup with cavolo nero (Tuscan kale), cannellini beans, and seasonal vegetables. Thick, hearty, and deeply Tuscan.
Taste translation
If you like hearty vegetable stews – this is Tuscany’s most famous peasant dish. Thick, warming, soul food.
Zen's note
The name means “reboiled”; it’s even better the next day. This is what Tuscan farmers ate for centuries. Real food, real history.