For Italians, using up leftover food is a virtue, and one that has been transformed into an artform. The Tuscans in particular are a shining example of this tradition. It’s often said they have invented more ways of using leftover bread than they have of using it fresh!
One of Italy’s most iconic dishes, the humble ribollita, is in fact nothing more than a clever guise for leftover soup that has been re-boiled and garnished with bread that has seen fresher days. Tuscans know only too well that twice-cooked vegetables concentrate the flavours and, in fact, this dish tastes so good that restaurants today often charge exorbitant prices for their not-so-humble ribollita.
