One of the most typical dishes of the Tuscan traditions, the Ribollita comes from the typical soup of stale bread and vegetables.
Even if the recipe has rural origins, still today the Ribollita is served as a really tasty main course which, however, is suitable for few seasonal changes but still a classic of the Tuscan basic cuisine, perfect especially in winter.
Its name takes the cue from the necessity of boiling the soup over and over again.
The tradition wants that the Ribollita has to be prepared on Fridays evening, putting together all the leftovers of the preceding days and making them again cook together with the stale bread and a thread of virgin extra olive oil. There isn’t one and only recipe since every areas of Tuscany has its variation, but there is a fundamental rule: to be called Ribollita the soup must have beans, savoy cabbage and kale.
And the other ingredients? Follow the below instructions and prepare your homemade Ribollita.
– 1 kale
– 1/2 savoy cabbage
– 2 potatos
– 2 carrots
– 1 onion
– 10 little tomatos
– 2 zucchini
– 1 stick of celery and its leaves
– 400 grams fagiolo cannellino
– 1 can of tomato sauce
– Extra virgin olive oil
– Stale Tuscan bread
Made at home
Soak the beans for a night and then cook them in clay pot with boiling water.
In a big pan, in virgin extra olive oil put onion cut into washers, add carrots cut into cubes and the celery cut into squares, then leave them brown.
After 5 minutes add the sliced little tomatoes, season with salt and pepper and cook them covered for about ten minutes to vivacious fire.
Lower the flame, add the potatos cut into squares and after 10 minutes add the sliced savoy cabbage and kale. To soften all you can add the cooking water used for the beans.
Now add half of beans in the pan and after the sliced zucchini.
With the other half of beans make a purée and add the tomato sauce. When the mixture has dried a little bit mix it with the vegetables in the pan.
In the meantime cut the stale bread into big pieces and roast it in the oven at 180° for 3-4 minutes.
Take a clay saucepan and arrange the roasted bread at the bottom. Pour the vegetables with the broth and add on the top another layer of bread. Add again the vegetables and season everything with a thread of extra virgin olive oil.
Accompanied by a cup of coffee, the cornetto can’t miss in the Italian breakfast. This little dessert, whose shape resembles a crescent half moon, will be the perfect add for your breakfast.
If you are in Rome, what is the perfect occasion to visit the city and taste some Italian food at the same time? During our Bike tour, you can do it both! After tasting them, are you excited to bake your homemade cornetti?
A typical Italian breakfast: Cornetto and Caffè
Read on and follow these simple 9 steps.
Ingredients for about 12-16 cornetti:
15gr Fresh Yeast
In a capacious bowl, sift the flour, salt and sugar and form a fountain in the middle. Bring the milk to room temperature, melt the yeast into the milk and a spoon of flour, then let rest until some bubbles appear in the surface. Pour the milk in the bowl and mix until you form a soft dough.
Transfer the dough in a surface slightly dusted with flour and knead it for 5 minutes until it becomes smooth and elastic. Put it again into a recipient dusted with flour, cover it and let it rest in a warm space for about 1 hour, it has to double its volume.
Put the butter between two wrapping papers, stretch it out with a rolling pin and form a rectangular of 20x20cm. Preserve the butter into the refrigerator for later. When the dough has risen transfer it in a working surface (slightly dusted with flour) and form a rectangular of 40x12cm.
Lay the butter on the inferior part of the dough and fold the latter in order to completely wrap the butter. Seal well the borders using your fingers. Rotate the dough obtaining on the right the fold and and gently stretch it out into a rectangular with a side double in size respect the other.
Eliminate the remaining flour and fold it in 3 identical parts. Wrap it and put in the refrigerator for 20 minutes.
Take it from the refrigerator and do the same as above for a total of 3 times.
Cut the dough in two parts. Work each of them with a rolling pin and obtain rectangulars of 22x36cm each. Then cut the doughs and form triangles.
Starting from the larger side roll the triangles until you obtain half moons. Transfer the cornetti on a baking tray and paint them with a egg slightly beaten. Cover them with wrapping papers and let them rest for a night in the fridge.
The next morning, take them out and let them rise for about 45 minutes. Once risen, preheat the oven at 200°. Paint them again with egg and bake the cornetti for 15-20 minutes.
The Italian cuisine is known for its diversity at regional level, abundance in taste and seasonings but its main characteristic is its simplicity. That’s why Italian chefs count on the quality of the ingredients rather than the complexity of the preparation.
The Florentine cuisine is also simple and abundant, so the perfect way to discover our rich and fascinating culinary tradition is through our Food Walking Tour. This tour will accompany you into the discovery of the most popular dishes you can find in the cradle of Renaissance. Lasting 3,5 hours, the food walking tour includes 8 tasting stops and takes role in the historic city centre of Florence, in particular our guides will bring you in the neighborhood of the most famous two-level food market: San Lorenzo Market.
Keep on reading and discover what delicacies you can find once arrived in Florence.
espresso, corto, lungo, americano, macchiato, cappuccino etc. From different qualities of coffee, once toasted and mixed together you can obtain the most appreciated aroma. Two are the species you can find the most: arabica and robusta.
The first one with a low level of caffeine, an oval shape and a delicate and fragant aroma; the second one with a higher level of caffeine, a rounded shape and a intense and rich taste.
Which one is the best? Taste both of them and choose the one that fits perfectly your taste. Then learn how to use a Moka and which type of coffee is the most expensive and why!
Do you love or hate them? Very precious and hard to find, truffles are a specialty in Tuscany. Waiting for the perfect weather and the right humidity of the soil, lagotto dogs are ready for the truffle hunting. In Florence you have the possibility to taste some sandwiches with a special cream. Characterised by a strong scent, black truffles are one of the ingredients of the secret recipe used for the cream. P.s. Don’t try to ask the secret recipe!
Two types of pastries will be served to you: Bigné and Millefoglie.
The bigné, consisting of a little rounded dough filled with cream, is considered as one of the most delicious pastries and the ideal to satisfy young and old.
The millefoglie, instead, is composed of puff pastry layers alternating with layers of custard cream. Their sweetness is indescribable and only once tasted you can understand.
White and Red wine tasting
Wine and food pairing
Continue with a wine tasting: white and red. Discover the delicacy of two typical Tuscan wines: the Vermentino and the Chianti classico, how to recognise the original ones and how can you pair these exceptional wines with everyday meals and cheeses.
EXTRAVERGIN OLIVE OIL AND BALSAMIC VINEGAR:
Extravirgin olive oil & Balsamic vinegar
Beside the wine, Tuscany is also important for the production of olive oil. As per the wine, it’s important to knwo when the olive oil can be defined extravergin and depending on its freshness how to paired it with food. The same is for the balsamic vinegar. More the seasoning increases, sweeter the taste becomes.
For example: a n°12 (seasoning time) balsamic vinegar is the perfect topping for a vanilla ice cream.
CANTUCCI AND VIN SANTO:
Cantucci & Vin Santo
These dry almond cookies are typical desserts of the Tuscan culinary tradition, especially paired with vin santo (typical dessert wine). What is the correct way to eat cantucci? Deep the cantucci into the vin santo and eat them! What a strange name for this wine! Maybe, it just comes from its common use during the Mass.
SALAME, PROSCIUTTO AND BEER:
Salame, prosciutto & cheeses
Taste some salame and prosciutto di cinta. Curiosity: the name comes from the particular colour of the little pig. Complete the tasting with some craft beer directly from the Valdarno area. What does this beer have different from the other? One of its special ingredients is the zafferan!
FIRST COURSE DISH:
Ribollita is one of the “poor” dishes typical of Florence. It’s a soup, traditionally prepared in some areas of Tuscany, consisting in stale bread and vegetables. In Italian, ribollita means boiled more than once. This because, in the past, farmers used to cook a grand quantity of soup and then boiled it again in the next days.
The gelato, milkier than the ice cream, originally comes from Florence. The legend tells that in occasion of the wedding of Maria de’ Medici and king of France Henry IV, Bernardo Buontalenti (architect, sculptor and painter) realised sorbets mixed with cream and offered them to the guests. Only in Florence you can find the original Buontalenti flavour!
BISTECCA ALLA FIORENTINA:
Bistecca alla fiorentina
Lastly, you can’t leave Florence without trying one of the most typical dish of the Tuscan cuisine: the bistecca alla fiorentina. It simply consists of a t-bone steak grilled over a wood or charcoal fire and served very rare. Characterised by a thickly and large cut, it is suggested to consume this delicacy between two or more persons.
This month we have the amazing Silvia! Meet your local guide in Milan and let her guide you through the districts of the city.
Read on and get to know more about her!
Meet your local guide: Silvia
Nationality and Hometown? Italian, from Sondrio, very small town in the middle of the alps
Name of tour you lead and where: food walking tours in Brera and Navigli districts & segway tour
If you are not from the city you are based in for tours, what originally brought you there? I came to Milan because of the University
Your favorite part of the tour: the wine stop at Enoteca Cotti during the food tour: there you can learn part of the history of Brera and Milan. Plus it is a real heaven for wine lovers like me!
Favorite Local Restaurant in your city: I love aperitivo at le fonderie milanesi, an old industrial structure of Milan with a lovely garden, used now as happy hour place; good variety of food at the buffet
One thing visitors to your city can’t miss: you should not miss a walk and a drink at Navigli district
Favorite Travel Quote? “Twenty years from now you will be more disappointed by the things you didn’t do than by the ones you did do. So throw off the bowlines, sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.” Mark Twain (ps. I’m a sailor too… 😉 )
What’s next on your travel bucket list? in one month I’ll go to Cambodia, very excited about this trip
What is your favorite Italian city to travel to? not sure about city, but as a region I would say Sicily, the only italian region with everything: art, beautiful sea, mountains, and 3 active volcanos!
What’s your best travel tip for those coming to visit Italy? try to interact with locals! Specially far from the city, go to small villages and feel the good vibes
What’s the food that someone must try in your city before leaving? in Milan, risotto with ossobuco. But if you go one day to Valtellina (my homeland) don’t miss pizzoccheri!
What’s the most memorable experience you’ve had on one of your tours? Well there are so memorable experience but I love seeing the expression of people when tasting the best food of Milan
What do you like most about leading tours? I love meeting people from all over the world…my favourite tours are when I start with a group of strangers and at the end of the tour people are exchanging phone numbers and contacts
What makes your tour unique? I want to make everyone feel like a local and fully enjoy the city!
Is Milan your next destination? Do you want to what is the best way to discover the city? Through our Milan Food Tour! Join Silvia during the tour and taste the best food!
Commonly and simply called Cacio e Pepe, this is a pasta dishtypical of the Roman cuisine. In this simple dish you can find the majesty of Rome but at the same time a city which doesn’t forget the simplicity of its districts. As its name suggests, the ingredients are verysimple and include only black pepper, Roman pecorino cheese and pasta.
Numerous are the versions, original or revisited, that you can find in the city but each of them have one thing in common: they are the best you can eat once in Rome.
pasta cacio e pepe
How to recreate the recipeat home?
Follow this simple steps:
Q.s. black pepper in grains
200gr Roman pecorino cheese (to grate)
First of all, grate the pecorino cheese and then boil water in a saucepan and finally add salt to it as much as you want. Now you can cook the spaghetti.
In the meantime, put the black pepper on a cutting board and squach them with a pestle or a grinder. In this way, the pepper emanate more its aroma.
Pour half of the black pepper into a nonstick and wide pan, toast them at low heat while kniding them, then blend with some of the cooking water used for the pasta.
A typical Roman pasta dish
Drip the spaghetti (keep aside the cooking water used), pour them into the pan and continue the cooking with the seasoning.
Move them continuously with pliers and add some water if needed to proceed with the cooking of the pasta.
While the pasta is finishing its cooking, pour half of the pecorino cheese in a bowl and add a wooden spoon of cooking water to the bowl.
Knid energetically with a whip. Add the remaining cheese, keeping a little part for the final seasoning.
If needed add some water in order to obtain a cream with the right consistency and without clumps.
Turn off the flame of the pan with pasta and pour the cheese cream while kniding continuously the spaghetti. Pour also the remaining cheese.
Now serve the spaghetti cacio e pepe and savour it with all its cream.
Suggestion: it is suggested to consume the dish immediately and avoid any type of conservation.
To not confuse with the Sicilian Cannolo, the Cannoncini are a real example of the classic Italian pastries in the world. They consist of tube-shaped shells of puff pastry filled with a sweet and creamy filling.
The cannoncini, called also as Cannoli Piemontesi are generally decorated with biscuit grains or with Nocciola Piemonte, a variety of nuts typical from this region of Italy.
The preparation of these pastries is very simple and few steps you obtain little delicious pastries to share with your lovers.
Here below how to create your homemade cannoncini:
Ingredients for 13 cannoncini:
230gr ready puff pastry
Ingredients for the filling:
3 egg yolks
25gr fine-ground flour
½ vanilla pod
Nuts grain q.s.
Preparation of the wafers:
How to shape
Take the roll of puff pastry and cut some strips (about 2,5-3cm wide and 30cm long) using a cooking wheel. Scramble the egg and use it to paint the puff pastry in all of its length without covering the edges. Use a stamp for cannoli to obtain the shape desired and paint the surface with the egg. Sprinkle the sugar on the cannoncini and lay them on a grill laid on the oven baking-pan. Bake the cannoncini for about 18-20 minutes at 200°. When ready let them completely cool down.
Preparation of the filling:
Heat up the milk and vanilla in a saucepan, in a bowl knid egg yolks and sugar and then add flour. With pliers take the vanilla from the milk and pour the liquid into the mixture and knid all together. Put the mixture on the flame and knid it until the cream will thicken. Transfer the cream in a bowl and let it cool down.
Once the cream is cold, fill the cannoncini with the cream using a pastry cook pocket. Complete the dessert with the nuts and serve them.
Different toppings – Sicilian Cannoli
Suggestion: fill the cannoncini only before serving them in order to not lose their characteristic crunchiness and it is not suggested to freeze them.
Nowadays the cannoncini might not be known as the Sicilian cannoli but that every food lover should taste them once in Italy.
Where can you taste them? Come to Milan and join our incredible Food Tour!
Here we go again with another interesting interview! This time we go back to Milan and meet the local guide Veronica. Enthusiastic to meet new people coming all over the world, during the tour Veronica will make you feel at home!
So continue to read and learn more about her!
Hi! I’m Veronica
Nationality and Hometown? Italian, I was born and live in Busto Arsizio, a little country not far from Milan.
Name of tour you lead and where: I lead all the tours available in Milan, in the specific: Food tours, Segway tours, the Duomo tour and the street art and tasting tour.
If you are not from the city you are based in for tours, what originally brought you there? I studied at the university in Milan and fell in love with the city!
Your favorite part of the tour: Interacting with people coming all over the world
Favorite Local Restaurant in your city: The Osteria dei Vecchi Sapori in Isola district.
One thing visitors to your city can’t miss: Duomo and its magnificent architecture, details and history
Named after its principal ingredient for the filling, the Budino di riso is a typical Tuscanpastry, specifically coming from Siena.
This little pastry, eaten mostly during breakfast and accompanied by a cup of cappuccino, makes everyone droll not only for its cute appearance but also for its flavour. If you are travelling in Italy, you will surely encounter this dessert all over Florence, so come and try it!
A typical Tuscan pastry: Budino di riso
There is a good news! It’s easy to bake! Here’s below its recipe.
For the shortcrust pastry:
200gr superfine flour
2 egg yolks
grated lemon peel
For the filling:
1/2 lt milk
4 spoons sugar
4gr baking powder
aroma (lemon or vanilla)
Budino di Riso
Suggestions before the start: the shortcrust pastry must rest for about 30 minutes in the refrigerator and the boiled rice must cool down. Calculate the needed time for the preparation of this dessert.
Shortcrust pastry: Knead the cold butter with the flour. Add the other ingredients kneading all together quickly. When you obtain a compact mass, roll it up with the plastic wrap and let it rest in the refrigerator.
Filling: In a pot pour the milk. When it boils add the rice and the aroma (as you prefer grated lemon peel or vanilla). Mix continuously until the rice is totally cooked and there is no trace of milk. After obtaining a mass, add two spoons of sugar and let it cool down. Attention: If you don’t mix the rice, it will stick to the bottom of the pot and it has a burned flavour.
Cream: Whip the egg white until stiff. Add the egg yolks, a pinch of salt, two spoons of sugar, baking powder and the stiff egg white into the mass of rice. Mix all together lightly.
Roll the shortcrust pastry and form little circles using a cake tin. Put them in muffin stamps. Pour the mixture of rice and put the stamps into the oven at 170°C for about 30 minutes.
When the little budino di riso are cooked, take them out of the oven and sprinkle the powdered sugar on the top!
Has this little pastry taken your attention? Are you an Italian food lover? Are you coming to Florence? Join our Florence Food Walking Tour and prepare your palate to a journey into the authentic and typical savours of Tuscany!
This authentic Ligurian recipe, the Focaccia with cheese, is a specialty of Recco that young and old love a lot.
Its history dates back to the third Crusade, when the farmers of Recco were obliged to seek refuge in the hinterland and had only available water, bran flour, oil and cheese. They created this delicious recipe and since then it became part of the local and gastronomic heritage. In the 1997, the brand “Authentic Focaccia with Cheese of Recco” was created and since 1955, in Recco, the “Festa della Focaccia” is celebrated every year during the last week of May.
Are you interested in its recipe? It’s so easy to make, so come on, read on and follow the instructions!
Focaccia di Recco with Cheese
Ingredients for the dough :
400g Manitoba Flour
40ml Extra Virgin Olive Oil
Ingredients for the filling:
30ml Extra Virgin Olive Oil
A portion of Focaccia
Mix water (at room temperature) and oil in a carafe and melt the salt.
Start to knead the ingredients and add 1 spoon of flour at a time.
Continue to knead until you obtain a smooth and elastic dough.
Move the dough on a work surface area slightly oiled and form a rectangular portion. Then wrap it and leave it in the refrigerator for at least 2 hours.
Grease with oil a 35x25cm baking tray.
Take the dough and divide it in two parts. Stretch out one part with a rolling pin until you form a puff pastry of 2mm. Transfer it on the baking tray and stretch very well every corners and sides.
Put some pieces of stracchino, slightly distant from each other, with the help of a spoon.
Stretch the other piece of dough and lay it down on the baking tray covering the cheese.
Remove the extra dough and pinch the edges with the fingers.
Distribute the oil and the salt on the surface.
Cook your Focaccia in a static oven at 250° for 15 minutes or in a ventilated oven for 8-10 minutes.
Serve the Focaccia hot and savour how delicious it is.
ATTENTION: It is not advisable to conserve the focaccia in the frizer.
Focaccia with Cheese
Don’t miss the chance to taste the original one during our Milan Street Art and Food Tour. You are gonna love it! Book now with us! We are waiting for you in Milan.
Characteristic of the central and southern regions of Italy, the Panzerotto is a circle of stuffed dough, closed on itself to form a half moon. The panzerotto was born from the poorest Apulian culinary tradition: people used what remained from bread’s dough and cooked it with pieces of cheese and tomatos. Prepared with the same dough of the pizza, the typical panzerotto is filled with tomatos and mozzarella. It can be cooked into oven or fried in extra virgin olive oil. To fully savour the product, the panzerotto should be eaten hot.
Did the panzerotto hit your curiosity? Read on to know how to make it!
Here’s the ingredients:
300ml lukewarm milk
12gr fresh beer yeast
For the filling:
150gr tomato flesh
Mix well flour and butter. It’s possible to substitute butter with 2tbs of oil.
Melt well the yeast with the lukewarm milk and add it a bit at a time into the flour’s mixture, add sugar and lastly the salt.
Form a compact and elastic block. Set it aside and let it rise for about two hours in a hot place.
While the mixture rises, prepare the filling: in a bowl mix tomato, basil, oregano, oil, salt and mozzarella cut in cubes.
Once the dough has redoubled its volume, transfer on a wooden pastry board and stretch it well with the help of some flour. Try to obtain a puff pastry of about 6-7mm (not too much thin).
Using a 10-12cm bowl form some circles. Stretch again the remaining dough and create other circles.
In the centre of every pieces, put some filling. Pour the edges with some water and close it using the fingers and make the form of a half moon. Seal them well using the fingers or a fork.
Heat up the oil in a pot or a pan and fry all of the panzerotto until they become gold on both sides. If you want to use the oven, cover the panzerotto with egg yolk and cook them in ventilated oven at 180° or static oven at 190° for 20-25minutes.