Tuscan Soup

Tuscan soup: ribollita, pappa al pomodoro, acquacotta, carcerato.

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Is tuskcin soup a thing? It is. It is. And stale bread is usually the main ingredient. Soup dishes are super popular in Tuskanyany, especially in the winter. And the main ingredient is stale bread because in Italy we don’t like to waste anything. What kind of Tuscin soup can you try when visiting Tuskanyany? Let let me let me tell you. This right here is called a ribolita, which means it’s reboiled. And that’s simply because it’s usually eaten the day after it’s prepared. You re you warm it up and you add some olive oil. This right here is called cashato. This soup right here is from Pistoya and it’s usually made with giblets, stale bread, water, spices, cheese, garlic. It’s delicious. Simple but beautiful and delicious. This right here is papal pomodoro. This is a typically Tuscan recipe and it’s made wherever good tomatoes, good olive oil and bread is available. It’s a very simple recipe, but it’s very important that all of the ingredients are of super high quality for it to be delicious. Last, but not least, we have aquaotta. The origins of this soup are a treskin, but more specifically, its origins can be traced back to the Marma region of Tuscany. It’s water, onions, eggs, olive oil, celery, carrot, unsalted bread, grated pecorino, and eggs. Let me know which Tuscin soup is your favorite. Mine is the bolita.