Ribollita remains to this day the cornerstone of Tuscan cuisine. It originates from a tradition of repurposing leftovers, driven by a necessity-based way of living. Made from leftover bread, it is a soup that is reheated the next day and brought back to the boil while frequently stirred and this process transforms it into something truly special: a new soup with a more intense flavour.

This is not a quick dish however, it requires patience. If you want to do it well, you need to plan it at least a day ahead of time by soaking the beans and also to ensure your bread is sufficiently at day two level. It requires a fine, intense Tuscan oil to accompany it and so of course we turn to Fonte di Foiano. The best option is their Grand Cru, an intense oil with an exceptionally high polyphenol count, making this dish good for the heart and also the soul.

To make this at home, here’s how.

Anyone visiting Florence during the autumn or winter and wishing to taste an authentic ribollita, we have done the research for you!

Trattoria da Burde, Via Pistoiese 154.

Trattoria Baldini, Via il Prato 96/r.

Trattoria “il Cibreino”, Via dei Macci 122/r.

Trattoria La Casalinga, Via dei Michelozzi 9/r.