Ribollita ( twice cooked ) is a flagship soup from Tuscany, Italy made with kale, cannelloni beans,potato, and garden vegetables, served with crusty bread and drizzled with a lemony rosemary olive oil. Its consistency is a thick stew and goes well with a dry white wine… good on winter days or when you’re clogged with all the cheeses you’re eating.
Although it I tasted slightly vinegary, I did like it and would recommend it.
Here’s an idea….wear blindfolds and seal your nostrils because everywhere you go, just the window displays will add pounds to your expanding waistline.
But who really cares because in Florence, they have a cure…
walking, and there’s no end to that. All you have to do is look straight ahead and above all don’t duck into some of the cafes there or else, the secret taste buds you have in your eyes will be contacting your tongue and send vibrations down to your stomach that will quickly expand and cause you to do a multi marathon’s worth of walking.
Wait that brings more temptation…forget about it, just enjoy as I will soon.
Follow me this summer on my return to Firenze, Italia to continue my book