Alvaro’s Ribollita

Ribollita alla Pistoiese

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

Ribollita is one of those sturdy Tuscan soups that were part of my upbringing. When I was a child, it was one of the things I disliked eating the most, and I was threatened with all kinds of punishments unless I finished my plateful. When my friend Alvaro Maccioni suggested we make it together, my first reaction was one of horror - I was transported back to scenes of silent childhood rage in which I used to eat the soup as slowly as possible in the hope that somebody would give up the fight