Trippa alla fiorentina is pre-boiled beef tripe cut into strips and cooked in a tomato sauce with onion, carrot and celery, served with grated Parmigiano. It takes just over an hour. Here you’ll find quantities for 4 people, how to
Pappa al pomodoro is a thick soup of stale Tuscan bread cooked with tomatoes, garlic, basil and broth, finished with raw extra virgin olive oil. It takes just over an hour and a handful of ingredients. Here you’ll find quantities
Ribollita is a Tuscan soup of cavolo nero, cannellini beans, seasonal vegetables and stale bread, cooked one day and reheated the next: this second boiling gives it its name. Here you’ll find the ingredients for 6 people, the two-day method,
Fagioli all’uccelletto are cannellini beans boiled and then cooked in a pan with olive oil, garlic, sage and tomato until coated in a thick, tasty sauce. They are a typical side dish from Florence and Prato, often served with sausages.