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Ribollita is a typical dish of Tuscan cuisine: it is a soup of bread, vegetables and pulses prepared with slow cooking.
440 g package.
Ribollita is a typical dish of Tuscan cuisine, especially in the provinces of Florence, Arezzo and Pisa, and was born as a poor dish of rural tradition. It was cooked in large quantities with stale bread and what was available between vegetables and legumes and consumed during the week, heating it every time (hence the name: in Italian "ribollita" means heated several times).
Basically it is a soup of bread and vegetables. It requires a lot of time for preparation: cabbage of various types, legumes, potatoes, carrots, celery, tomato is used. Everything is cooked over a low heat for a long time.
Use: pour the product in a pan and heat over low heat; if you use the microwave, heat until boiling.
|Brand||Tripperia Fra'Ttaglia - Mamalù Group|
|Place of production||Figline e Incisa Valdarno - Florence|
|Ingredients||Bread soup 5% and vegetables 80% sterilized. Black and savoy cabbage, bread, potatoes, beans, carrots, celery, onion, tomato pulp, EVOO oil, white wine, double tomato paste, salt, dehydrated parsley, black pepper, chilli powder.|
|Allergen||Gluten, celery and sulphites|
|Preservation||Open, keep refrigerated and consume within three days|
|Return policy||Yes - See section Returns and Refund|