Ribollita

Ribollita

Domenico Mangiarano, traveller and food and wine enthusiast, tells his story: over the course of many years I have worked hard to find small producers capable of faithfully reproducing gastronomic specialities and top quality ingredients. Our products are the result of passion and hard work. And of the rediscovery of recipes rooted in tradition. And in my wandering, the production of ribollita or bread soup could certainly not be missing, made with the finest ingredients. Of ancient peasant tradition whose origins are lost in time.

It was born, as often happens with traditional recipes, to make the best use of winter vegetables from the garden. And to use "stale" bread. The past taught us that nothing should be wasted and everything became part of "humble" recipes that, starting from simple ingredients, were properly flavoured to satisfy with taste. Following tradition, the bread soup is prepared with the essential black cabbage as its base, accompanied by beans and a mix of fresh vegetables and aromatic herbs. To these are added tomato pulp and extra virgin olive oil. Completing the dish is thyme with its aromatic note. The true star, however, is Tuscan bread. Made with soft wheat flour and brewer's yeast. By absorbing the various ingredients, it gives a lovely soft texture.

Star-studded recipes

• An original snack? enjoy it straight from the jar.
• Want to discover the essence of bread soup? put it in a bowl, add extra virgin olive oil and freshly ground pepper and eat it as bread soup.
• Want to try the experience of what in Tuscany is called ribollita? put it in a pan adding oil and pepper and heat it well, stirring often.
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• A crispy version? You can heat a non-stick pan or a heavy iron pan (Lyonnaise pan), add a little extra virgin olive oil, add the ribollita, pressing it into a 3-5 mm thick layer. Wait for a crust to form and flip it with the help of a lid. Roast the other side too and slide it onto the plate. Add pepper and fresh oil and enjoy hot and crispy.