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let’s find out about Bread Soups
[Alyssa Carroll]
During winter a nice form of refuge from the cold is to retreat into a cozy restaurant and warm up with one of Florence’s famous soups:Pappa al Pomodoro or Ribollita. These two types of soups are often found in traditional Tuscan cuisine. Pappa al Pomodoro is a bread and tomato soup. It is made using tomatoes, garlic, fresh olive oil and stale bread, which creates the thick “mushy” texture of the soup.
Ribollita is an Italian word that means “re-cooked”, which is exactly how this soup is made. It contains a variety of winter vegetables along with cavolo nero and cannelini beans, this translates to black leaf kale and a type of Tuscan white beans. After boiling the soup the first time, stale bread is added and the dish is re-boiled and topped with olive oil, creating a delicious and hearty winter meal.
Those seeking some cultural knowledge while in Florence should take note that the use of stale bread in both recipes is harmonious with the Tuscan concept that food should not go to waste.
the original ribollita !
• Leek • Carrot • Red onion • White Celery
• Extra-virgin olive oil • Savoy cabbage
• Black cabbage • White beans • Garlic • Sage
• Rosemary • Salt & Pepper
• and a bucketful of wood-oven baked unsalted
Tuscan bread.
Preparation? Cook, re-cook and cook again.
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