Typical Senese dishes: Reboiled soup
Posted on 25. Nov, 2011 by admin in Archive, Food & Wine
We have said many times, gastronomy holds history, culture, the lifestyle of people, so is important to know different traditions and discover how were born the delicious dishes that now is difficult to find, except if you go to a typical restaurant, prepared by expert chefs or meet someone that knows how to cook these courses.
One of the dishes that you have to try in Siena is the ribollita, a reboiled soup renowned worldwide and unique, but the secret isn’t only in the quality of the ingredients, but in the preparation. The ribolita is a traditional dish of the “poor” cuisine, because the peasants, in the past, cooked a large quantity to eat it also in the following days, reboiling the soup.
Today is considered a dainty, loved also by famous tourists as Prince Charles and Camilla, and is a must in a Tuscan menu of pure genuiness. Recipes differ from city to city, but basic ingredients are always dried bread, cannellini beans, a black cabbage, two onions, two leeks, carrots, savoy cabbage, parsley, celery and extra virgin olive oil (150 g).
Is interesting the comparison between two personalities like Pellegrino Artusi, gastronomist who lived during the XIX century, that for first wrote the way to cook ribollita in his book La scienza in cucina e l’arte di mangiare bene, and Giovanni Righi Parenti, writer and gastronomy expert, that in La cucina toscana in 800 ricette tradizionali offers his recipe with more unspecific rules. In other words the ribollita, for some a dish born in Florence, for some others in Siena, is a flavored course that we suggest as a stage of an ideal gastronomical itinerary during your next travel to Tuscany.
