Ribollita is a quintessential dish of the culinary tradition of the Tuscany region. The origins of this dish date back to the Middle Ages, when nobles consumed their meals inside loaves called "mense." The leftover bread was given to the servants who boiled it together with vegetables. The result was an excellent, tasty, and flavorful ribollita. The Il Poggio farm has revived the same natural and genuine flavors of ancient soups.
