€ 7,30 for 320g
The ribollita is a quintessential dish of the culinary tradition of the Tuscany region. The origins of this dish date back to the Middle Ages, when nobles consumed their meals inside loaves of bread called "mense".
The leftover bread was given to the servants who boiled it together with vegetables. The result was a delicious and flavorful ribollita.
The Il Poggio farm has evoked the same natural and genuine flavors of ancient soups.
Ingredients: black cabbage, beans, carrots, onion, celery, chard, tomatoes, extra virgin olive oil, salt, and pepper.
Preparing a great ribollita is really simple and quick. You need to pour the contents of the jar into a saucepan, add some water or broth made by adding 1/2 vegetable cube.
Separately, you should toast some rustic bread, about 80/100 grams, cut it into cubes and add it to the soup.
Once the soup comes to a boil, it should be cooked for about 8 minutes (until the bread breaks down).
The ribollita should preferably be served hot with a drizzle of strictly Tuscan EVO oil.
€ 7,30
for 320g
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Tuscany
Tuscan Ribollita 320g
