First typical dish of the fiorentine cuisine, also called bread soup, dense at sight, it is the queen of the Florentine first dishes. The bottega del trippaio wanted to pay tribute to Florence, proposing the historical recipe that uses the black cabbage, Florentine bread and aromas. The origin of this meal goes back to the medieval, in the campaigns around Florence. A delicate, velvety and, intensely rich dish, at the same time.
Dense and full of the kitchen garden scent, to exalt the taste of the Ribollita it is recommended to season it with extra virgin olive oil and ground pepper to taste. For those who want it can be added also a freshly sliced onion. Great with a Vernaccia of San Gimignano Docg. Heat it in a pan at low fire or microwave (400W for 4 minutes).
Producer: La bottega del trippaio
Ingredients: Sterilized, made of 5% bread (soft wheat flour type 00, water, brewer’s yeast) and 80% vegetables by which black cabbage and savoy cabbage, potatoes, beans, carrots, celery, onion, tomato pulp, extra virgin olive oil, double tomato concentrate, salt, white wine (it contains sulfites), dehydrated parsley, black pepper, chili powder.
Storage conditions: store in cool and dry conditions
Shelf life: 36 months from the production date
Carlo Alberto, Marco, Franco, Filippo and Carlo, the history of the Falli family which tells about the passion for the typical Tuscan cuisine. First choice raw materials, naturally worked and only of Italian origin, together with quality, innovation and tradition are the factory fundamental pillars. In 1985 brothers Franco and Marco Falli, little more than boys but already involved in the field by their father Carlo Alberto, took over a beef processing business: this is how the Fra.ma snc started up in Scandicci, at the gates of Florence. In 1990 starts the production of ready -made dishes : Florentine trippa , lampredotto and other recipes typical of the local cuisine, as the “Ribollita” and the “Pappa al pomodoro”(tomato soup), the “Cheek stew” and the “Peposo”. Fra.Ma becomes quickly leader in its field at a regional level thanks to the excellent product’s quality and the modern packaging technology. Faithful to its philosophy always attempting to make products with the utmost quality and healthiness, in 2015 comes a new line “La Bottega del Trippaio” (the trippa shop), that are delicatessen packed in glass.