Ribollita toscana

Ribollita is par excellence a traditional Tuscan dish known all over the world. It comes from the typical soup of stale bread and vegetables from Tuscany, particularly in the Lower Val di Serchio, in the Piana di Pisa, in the area of Florence and Arezzo. It is a typical dish of peasant origin, whose name derives from the fact that it was once cooked in large quantities on Friday, and was then simmered in the pan in the following days ready to be eaten during the weekend. Hence the name of ribollita; the real ribollita soup is heated twice, otherwise it would be confused with the soup of bread and vegetables (known as bread soup).

 

 

 

Like all other vegetable soups also the ribollita becomes more and more tasty every time it is boiled over the fire.

 

The basic ingredients are the black cabbage and beans (borlotti, toscanelli or cannellini). Ribollita is a semi-solid winter dish. To make the soup better, it is necessary that the black cabbage has "taken the ice", that is, that is passed by one or more winter frosts that have softened the leaves.

 

 

 

Difficulty: Medium

 

Cooking time: 3 hours

 

Preparation time: 30 minutes

 

 

 

Ingredients:

 

Celery

 

carrots

 

Onion

 

Black cabbage

 

Savoy cabbage

 

Beets

 

Cannellini beans

 

Tuscan stale bread

 

salt

 

pepper

 

Olive oil

 

Rosemary

 

 

 

Method of preparation:

 

 

 

"Cook the cannellini beans separately and put away. Prepare a stock and put away. Sauté celery, carrots and onion. Add the cabbage and chard and wait for it to wither. At that point add the previously prepared broth and cook for three hours. Almost at the end of cooking add the beans and cook for half an hour with rosemary. The soup should be simmered with garlic and rosemary in a wood oven in a pan with a thick bottom to prevent it from sticking and burning to the bottom. At the end add the stale bread cut into pieces and add a drizzle of Tuscan extra virgin olive oil raw with a sprinkling of pepper.

Merah

 

Home fragrance, breath of life, Tuscan sip. It sways, like the sea that watches it grow, between tones of crunchy red fruits and newly bloomed violet flowers. It is a fresh and serene dawn that renews every taste.

To the touch it is round and always tense. Sapid and mineral already reveals its balsamic and floral development.

FIRST BOTTLED HARVEST 2014

100% Sangiovese vines

Altitude 500 m above sea level

Density of implantation

6250 stocks per hectare

Yield per hectare

60 Q.li

Fermentation

Truncated cones of 30 hl French oak and stainless steel tanks

maturation

French oak tonneaux and stainless steel tanks

Refinement

12 months in the bottle