Our History

Recipes

Pappa con il pomodoro (bread and tomato soup)

300 g of stale Tuscan bread
500 g of ripe tomatoes
2 cloves of garlic
1 liter of broth
basil
extra virgin olive oil
salt and pepper

You just do color 2 cloves of garlic in two tablespoons of extra virgin olive oil, then add the tomatoes washed, peeled and cut into pieces, a few leaves of basil, salt and pepper and cook for about 15 minutes. At this point add the hot broth, and when the soup has begun to boil, add the bread cut into small pieces and continue to simmer for at least 15 minutes, stirring with a wooden spoon to prevent sticking on the bottom and crumble the most possible the bread. At the end of cooking, add in the serving dishes a little extra virgin olive oil raw. It's good hot or lukewarm.


Ribollita

Half a Savoy cabbage
1 black cabbage
1 bunch chard
400 g (16 oz) dried white beans
2 potatoes
2 tbsp. tomato puree
300 g (12 oz) stale homemade bread
2 onions
1 garlic clove
extra virgin olive oil
salt and pepper

Soak 200g (8 oz) of cannellini or zolfini beans for the least 12 hours and then boil them in other cold water.
Rub ¾ of the beans through a sieve, and put the puree back into the cooking water. Put aside the remaining whole beans. Brown the garlic and the chopped onion in 8 tablespoonfuls of oil, and as soon as they have softened, add the two tablespoonfuls of tomato puree diluted with a glass of warm water. Add the very finely chopped carrot and celery, the cabbages and chard, washed and cut into strips, plus the peeled and finely sliced potatoes.
Season with salt and pepper, let it cook for a few minutes, and then add the pureed beans.
Continue cooking for about an hour. When the vegetables are well done, add the sliced bread and the whole beans previously put aside. Mix well, pour into a soup tureen and serve with a touch of extra virgin olive oil, and with the thinly sliced onion passed round separately.


Panzanella (bread salade)

300 g of stale Tuscan bread
3 small fresh onions
3 ripe tomatoes
1 cucumber
basil
extra virgin olive oil
vinegar
salt

Cut the bread and soak in cold water for about half an hour, at this point, wring it well and put it in a bowl, add the cucumber and chopped onions slices, drained and sliced ​​tomatoes, some basil leaves and seasoned with oil, vinegar and salt. Serve the dish cold, it will be an excellent remedy to cool your summer.