Soups are among the most representative dishes of Tuscan cuisine, with many of them featuring day-old bread, a symbol of a tradition that wastes nothing.
Ribollita is the queen of winter, as a hearty soup prepared with bread, seasonal vegetables and Tuscan kale, a must-have ingredient from the local vegetable garden.
With the arrival of summer, you can also enjoy Pappa al Pomodoro, a simple but flavorful dish created by combining bread, ripe tomatoes and extra-virgin olive oil.
Of Etruscan origin and typical of the Maremma, Acquacotta is a peasant dish that combines ‘poor’ ingredients such as water, onions, tomatoes, celery, carrots, bread and grated pecorino cheese, enriched with an egg and a drizzle of olive oil.
Finally, Panzanella is the queen of summer tables. This fresh, colorful salad is made with bread, tomatoes, red onion and basil, dressed with olive oil, vinegar and salt. Its name probably derives from bread (pane) and zanella, an ancient word for the bowl in which it was served.
