![]() ![]() ![]() Even today, the real ribollita is cooked twice, and like all other vegetable soups it becomes more tasty each time it is “re-stewed”. Its name, " ribollita" (which can be translated as “re-stewed”) derives from the fact that in ancient times the peasants were used to cook a lot of vegetables soup on Fridays, and when they couldn’t finish it in one day, they “re-stewed” the same soup in the pot in the following days, following the sacred rule of “not wasting any food”. It is a sort of winter soup made of stale bread and vegetables, prepared in a special way. Just like that of the whole region of Tuscany, also the wonderful city of Florence boasts a rich gastronomy made of ancient recipes based on simple ingredients, which mostly come from local productions: the main produces are the bread (main ingredients of the most famous recipes), the extra-virgin olive oil, the meat (mostly beef, but also wild-boar, deer and rabbit!) and, finally, the wine (considered among the best in the world).Īmong the traditional Florentine recipes not to be missed, there isundoubtedly the ribollita, an authentic icon of the city. You can try it during an inspiring food tour around the historic center, or you can even learn how to make it, with a fun-filled cooking lesson with a professional Chef. The cacio e pepe is served in all the most typical restaurants in Rome. And the secret of the recipe is the creamy sauce, obtained combining the cheese and a few spoons of the boiling water used to cook the pasta. The first and more important ingredient is actually Pecorino, also known as cacio in Roman dialect, is a sheep's cheese that was already consumed 3,000 years before Christ. The simple, yet fantastic, dish boasts just 3 ingredients: the cheese, black pepper and pasta. But one of the most popular is also the so-called " cacio e pepe pasta", which is absolutely mandatory to try if you want to discover the true essence of Roman gastronomy. The Eternal City of Rome boasts ancient culinary traditions and tasteful dishes, some of which have become so famous that have became icons of the Italian cuisine, such as the carbonara or amatriciana. ![]()
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