Ribollita – Menestra típica toscana con col negra, fundida de reixagó
€17
Agreste de Fabio & Roser · Barcelona
- Cereals containing gluten
- Milk
Nutrition
- Protein14%
- Fat38%
- Carbohydrates49%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A hearty Tuscan vegetable and bread soup, traditionally thickened with stale bread and flavored with kale.
- Cuisine
- Italian (Tuscan)
Typical ingredients
- kale
- reixagó cheese
- bread
- vegetable broth
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
About the classic ribollita. This venue serves its own version.
- Origin
- Italy
Read more
Ribollita (lit. 'reboiled') is a Tuscan panade (a variety of bread soup) made with bread and vegetables, often from leftovers. There are many variations, but it usually contains cannellini beans, lacinato kale, cabbage and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion.
Excerpt from the Wikipedia article “Ribollita” · version used · CC BY-SA 4.0
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