RIBOLLITA

Symbol of tuscan tradition

The first mention of this particular traditional Tuscan dish made from stale bread and vegetables date back to the Middle Ages. It seems that the wealthy gentlemen eat their dishes not on plates but on top of the cakes of unleavened bread and to leave then to their servants the chance to hold leftovers to feed itself, which at this point were put to boil along with vegetables and vegetables they could recover.

Ribollita is definitely a dish of the rural tradition but still rich in flavors and with a wide variety of ingredients. According to the customs, is a "dish of the day after" that allows you to not waste the stale bread and turn it into the main ingredient along with beans and black cabbage. Ribollita is a dish which is more tasty if eaten the next day when the cooking is reported, as it gets more dense. Today is the signature dish of the Tuscan tradition, inevitable in the menus of the restaurants and taverns of Chianti and the entire region.

 

Photo Credits [innaturale.com]