Winter is a good season to experience Tuscan recipes. Local cuisine offers countless stews and soups perfect to beat the chill. Bordatino, for example, is a Tuscan soup made with cornmeal, vegetables, and beans which used to be prepared on the ships – hence the name: bordatino or zuppa di bordo (“on boat” soup). While on board it was accompanied with the catch of the day in the countryside was cooked only with vegetables. Today you can find different bordatino recipes traveling along the coast: in Livorno, for example, some people include bacon, but the Pisan bordatino is a 100% vegetarian soup. According to Francesca Fantoni, the secret to a great result is the soffritto or battuto, the mix of vegetables that is sautéed in olive oil. Would you like to try? Here’s her family’s (secret) recipe.