Your guide to travel and experience Florence, Italy
Tuscan Kale is a vegetable commonly used in Tuscan and Florentine cuisine, but is practically unknown to the rest of Italy. It is the main ingredient in ribollita (a classic Tuscan soup), and is also used in many other traditional recipes that I will discuss later in this article. But first I want to teach you a little about this
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Peposo dell’Impruneta is one of my favorite Florentine dishes. Not only is it supremely scrumptious, it also has strong connections one of Florence’s most iconic monuments: Filippo Brunelleschi’s magnificent dome. Before sharing my peposo recipe with you, let me tell you some history! What links this masterpiece of renaissance architecture to the traditional Tuscan dish? I will sketch the story
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Ribollita is an ancient dish from the popular florentine tradition, a perfect comfort food for winter dinners, and one of my favorite dishes as well. The main ingredient of the Ribollita recipe is tuscan kale, or black kale, a wonderful veggie, pretty much unknown outside of the tuscan borders. The name Ribollita means “re-boiled” or “cooked twice” and comes from
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