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Ribollita originated from rural kitchens. In the Middle Ages, large batches of soup were made to last for days, gaining flavor with each reheating.
Staying true to tradition, ribollita minimizes waste by using simple, seasonal ingredients like stale bread and vegetables.
Key ingredients:
This tradition stems from an ancient rivalry between Florence and Pisa, where Pisans blocked salt deliveries to Florence. The Florentines adapted by making bread without salt, now a hallmark of the local cuisine.
Traditionally prepared in large quantities on Fridays, ribollita was reheated throughout the following days. At Trattoria Ruggero in Florence, just steps from the Boboli Gardens and Palazzo Pitti, it’s always on the menu!
Pair ribollita with a robust Tuscan red wine, such as Chianti or Morellino di Scansano. The tannins complement the sweetness of the vegetables and the texture of the bread beautifully.
Open Monday, Thursday, Friday Saturday and Sunday
from 12 to 14:30
and from 19 to 22.
Closed on Tuesday and Wednesday.