In this classic 1996 Molto Mario episode, Chef Mario Batali takes us on a deep dive into traditional Tuscan specialties, featuring the star ingredient — Cavolo Nero (also known as black cabbage or Tuscan kale). Straight from Po Restaurant in New York City, Mario prepares three authentic dishes rooted in the rustic flavors of Tuscany.
🍲 Recipes Featured:
Traditional Ribollita (Tuscan Vegetable & Bread Soup)
Gramigna Pasta with Sausage & Cavolo Nero
Simple Tuscan Sautéed Cavolo Nero inspired by Faith Willinger
Learn the secrets of: ✔️ Perfectly cooking cannellini beans for soup
✔️ Making ribollita the traditional Tuscan way (why it’s better the second day!)
✔️ Cooking pasta to true al dente and finishing it like an Italian chef
✔️ Using high-quality olive oil to elevate every dish
✔️ Substitutes for Cavolo Nero in American kitchens (kale, Swiss chard)
Chef Mario not only demonstrates these recipes step-by-step but also shares fascinating Tuscan culinary traditions and techniques passed down through generations.
#MoltoMario #TuscanFood #MarioBatali #Ribollita #ItalianRecipes #CavoloNero #VintageFoodNetwork #GramignaPasta #TuscanSoup #ClassicRecipes
1996. Episode 5726