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bread soups
[Alyssa Carroll]
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
Let’s find out aBout
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.
by Alyssa Marie Carroll
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