Tuscan character / At the table
The day after.
Ribollita and the value of a second cooking.
Yesterday’s bread has a different texture: the crust holds, while the crumb has become dry. This is where one of the most eloquent recipes in Tuscan cooking begins.
A cuisine of textures.
Stale bread, cavolo nero, beans and vegetables give body to a soup that returns to the heat. The cabbage keeps its vegetal note; the bean binds the broth; the bread absorbs it and becomes part of the soup. Raw olive oil finishes the dish.
Time is an ingredient.
Resting and cooking again are not an addition: they are part of the preparation. We are interested in this ability to work with what is available, recognising the moment when an ingredient can find a new destination. The table can remain essential: a soup plate, a spoon, oil within reach.