There’s something special about cooking side by side stirring a simmering pot,
chopping fresh ingredients together, and sharing the small moments that turn into
lasting memories. This is how traditions are passed down, stories are told, and
friendships are strengthened.
Recently, we stepped into the kitchen with Mark and Gaia our friends from
Cucinato to make Ribollita, a classic, rich and comforting Tuscan soup of
cannellini beans, cabbage, and slices of our Tre Mari ciabatta, alongside a
sausage and rapini dish brought together with their signature sauce, paired with
our Tre Mari strozzapreti.
History of Ribollita
The origin of Ribollita soup can be traced back to the rural world when poor people would
recover large slices of bread, on which the Lords wanted meat to be served on. This bread,
flavored with the aroma of the meat, was cooked in broth, together with a mixture of herbs and vegetables found in the countryside: carrots, celery, herbs, and black cabbage. The soup was cooked and reheated several times because it had to last for several days. Hence the name ribollita (meaning re-boiled) is still known today.
Cucinato offers a full Italian cooking experience, from Tuscany Nights to
hands-on pizza workshops, perfect for friends, family, or fellow Italian food lovers.
It’s a space to learn, share, and create something delicious together bringing a
little Italian magic straight into your kitchen.
We hope you enjoy making them as much as we did and we hope they inspire
you to slow down, cook alongside someone you love, and maybe even take the
experience a step further at Cucinato’s studio. Find them at 1338 Lansdowne Ave, ready to welcome anyone who wants to cook, taste, and celebrate the joy of food!
