Ribollita literally means reboiled, and its one of those great dishes that every culture has – the one where you get to use up whatever is leftover. The version we’re going to cook today is usually found in Tuscanny, where the essential ingredients of any ribollita are Toscana bread and cannellini beans – after which [...]
It’s hard to imagine Southern Italian cooking without the aubergine, or melanzane as its known in Italian, and yet the eggplant’s origins are not indigenous – it first came to Italy in the early middle-ages, probably brought by the Arabs through North Africa. There’s some debate about the etymology. The most plausible is that the [...]
This is a Piedmontese variant on the simple risotto cooked up and down Italy. Its variation comes in the addition of the red Barolo wine (risotto is usually cooked with white wine), which takes its name from the medieval town of Barolo, in the province of Cuneo. Barolo is known to Italian wine enthusiasts as [...]
