Have you ever found yourself with many leftovers of different types of food and not knowing what to with them? In Florence, it is important to not waste food like old bread, chicken liver, trippa or lampredotto, which are different parts of the cow’s stomach, or the peas skins. Today I’m going to talk to you about the main 5 meals that Florentines eat and that are majorly made with these types of food.
The first plate is the “Ribollita”. This meal is a type of minestrone but made with beans, good olive oil, onions, carrots, celery, garlic, red peeper, tomatoes puree, cabbage, kale, fresh basil, chicken stock and for the best part sourdough or homemade bread. In Florence, we usually make this meal when we have a lot of stale bread that we’re probably not going to eat otherwise. It is a great way to save some bread…
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