Ribollita
Ribollita
- Country
- Italy
- Region
- Tuscany
- Recipes
- 3 Recipes
Dish information
Ribollita, meaning 'reboiled,' is a quintessential Tuscan peasant soup with roots stretching back to the Middle Ages. Its origin is a tale of ingenuity and poverty, born from the need to utilize leftover food. Servants would collect uneaten bread and vegetables from their masters' tables and boil them to create a hearty, nourishing meal. The 'reboiled' aspect refers to the tradition of cooking the soup, letting it rest overnight for flavors to meld, and then reheating it, often multiple times, which deepens its taste and thickens its consistency. Key ingredients typically include stale Tuscan bread, cannellini beans, cabbage (often cavolo nero), chard, carrots, potatoes, and other seasonal vegetables. Unlike many Italian soups, Ribollita rarely contains meat, making it a robust vegetarian staple. It embodies the 'cucina povera' (poor kitchen) philosophy, transforming simple, inexpensive ingredients into a dish rich in flavor and historical significance. Today, chefs like Fabio Picchi have celebrated and refined Ribollita, bringing this humble dish to international acclaim while preserving its authentic character.
Timeline
Origins of 'cucina povera' soups in Tuscany, using stale bread and vegetables.
Similar 'reboiled' vegetable and bread stews become common amongst Tuscan peasants.
The name 'Ribollita' likely coined to describe the re-boiled nature of the soup.
Ribollita becomes a recognized and beloved regional Tuscan specialty.
Notable Tuscan restaurants begin featuring Ribollita, elevating its status.
International interest in authentic Italian cuisine brings Ribollita to wider acclaim.
