The Tipp
Florentine-style Ribollita
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A small and welcoming gem in the heart of the village that prepares this meatless soup in the strictest respect for the peasant tradition. The dish combines stale, unsalted Tuscan bread with a triumph of winter vegetables, including black cabbage and cannellini beans, all cooked slowly and then “reboiled” over the heat. Served hot in a terracotta crock, it is finished at the table with a drizzle of raw extra-virgin olive oil.
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