Toscana · Firenze
Ribollita
Tuscan bread, bean and cabbage soup
A thick winter soup of cannellini beans, cavolo nero, Savoy cabbage and stale Tuscan bread, made the day before and ‘re-boiled’ — in the recipe the Accademia deposited in Florence in 2001.
- Course
- Primo piattoSoup
- Serves
- 6
- Prep
- 30 min
- Cook
- 2 h 30 min
La provenienza
Where this recipe comes from
Ribollita means ‘boiled again’: the soup is made one day and brought back to the boil the next, when it is at its best. On 24 May 2001, after a long survey of Florentine trattorias and trials in the kitchen, the Florence delegation of the Accademia Italiana della Cucina deposited the recipe with a notary.
Cavolo nero is indispensable, and sweetest after the first frosts. The bread is the unsalted Tuscan loaf; the beans are dried cannellini, never tinned; and the soup is served with raw olive oil and no cheese.
- Provenance
- Deposited recipeAn official recipe filed with an Italian Chamber of Commerce or a notary by a recognised culinary body.
- Defined by
- Accademia Italiana della Cucina, Florence delegation
- Reference
- Recipe deposited with a notary in Florence, 2001
Ingredienti
Ingredients
Preparazione
Method
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Errori comuni
Common mistakes
- Serving it on the first day. It is called ‘re-boiled’ for a reason.
- Using tinned beans, or adding grated cheese at the table — neither belongs in the recipe.
Fuori dall'Italia
Cooking it outside Italy
- Use a plain bread with no salt, or very little, if Tuscan bread is not available.
- Many Tuscans serve it with thinly sliced raw red onion on the side — a habit, not part of the deposited recipe.
