Summary
During an Italian vacation a couple of years ago, I spent a few days in Tuscany. The very first day, at lunch in a small restaurant in a small town, I had ribollita. I loved it, and ordered it at least once a day, wherever we were. Each time it was different, but each time it was delicious.
Ribollita means "reboiled." Basically, it is the local version of minestrone, the second (or maybe even the third) day. We tend to think of soup as a winter dish, but minestrone and ribollita are on Tuscan menus year round.See the full content of this document
Extract
Try Minestrone for Casual Dinner
We found it in several forms. Sometimes it was in a flat soup bowl poured over a slice of crusty bread. Sometimes instead of bread, there was a round of garlic-rubbed toast. Once, it was br...
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