Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion. Its name literally means "reboiled". Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (i.e. reboiling) the leftover minestrone or vegetable soup from the previous day.

Donna Moderna: Ribollita: zuppa toscana di fagioli, pane e cavolo nero Foto 1

An old fashioned love story: Tuscan Schiacciata, sweet Easter bread

Tuscan Schiacciata, sweet Easter bread, with a subtle aroma given by mint rosolio and soaked aniseed. Eat it with vinsanto and chocolate eggs

#Pici all'aglione - Pici pasta with garlic and tomato sauce ... A traditional tuscan pasta dish!

Quanti modi di fare e rifare I Pici all’aglione

all'aglione - Pici pasta with garlic and tomato sauce . A traditional tuscan pasta dish!

Papa Al Pomodoro- cannot go wrong with Italian bread, garlic, tomatoes, and basil all cooked together!

Pappa al Pomodoro

Recipe: Pappa Al Pomodoro, a rustic tomato and bread dish that’s half-way between a soup and a porridge

#Fettunta -bruschetta-toasty bread, new extra virgin olive oil, salt and garlic. Simple, great pleasures.

Italians celebrate the first Olive Oil of the season with Fettunta or Greased Bread - Grilled Bread rubbed with Garlic Cloves, drizzled with Olive Oil & sprinkled with Coarse Sea Salt.

Schiacciata all'olio - tuscan flat bread

Schiacciata all'olio is one of Tuscany’s top bakery treats. It's a type of flat bread made with flour, water, yeast, salt and olive oil, produced daily at your local

Crostini neri (Chicken liver) from #Tuscany

Crostini neri (Chicken liver) from Tuscany

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