olive oil in Tuscan cuisine

Besides being a very important aliment, the extra virgin olive oil is a condiment of great importance in the Mediterranean cuisine.It is put raw on food; for example on roasted meat straight out of the oven, on steaks, on ribollita (a bread soup), or on boiled beans .you just have to try it!

Bread soup

ribollita This is a famous traditional Italian recipe for using stale bread.
In Italy, white bread is used, but excellent results can also be obtained using wholemeal bread.

Ingredients (for 6 people):
300 g stale bread
2 onions
1 clove of garlic
1/2 Savoy cabbage
1 open-leafed cabbage
1 handful of Swiss chard
400 g dry white beans
2 potatoes
2 spoons of tomato purée
Extra virgin olive oil

Soften the beans in 2 litres of cold water then boil. Purée three quarters of them and put the purée back into the cooking water. Put the whole beans to one side. Lightly brown the garlic and chopped onion in eight spoons of oil then, when golden, add the two spoons of tomato purée diluted in a glass of hot water. Add the finely chopped carrot and celery, the Swiss chard washed and cut into strips and the potatoes peeled and cut into fine slices. Add salt and pepper and cook for several minutes, then add the bean purée and cook for about an hour. When the vegetables are tender, add the bread cut into slices and the whole beans set to one side previously. Mix well, pour into a soup tureen and serve the ribollita sprinkled with extra virgin olive oil and very finely sliced onion rings served separately.

Green sauce


2 cloves of garlic
1 anchovy fillet
6 teaspoons of extra virgin olive oil
50 g parsley
Chopped onion

Chop the parsley finely, lightly fry the garlic and cut the anchovy into small pieces. Salt to taste. Mix the ingredients together with the olive oil until it takes on the texture of an even green sauce. Excellent with boiled potatoes and boiled dishes in general

Spaghetti with garlic, olive oil and chili

Spaghetti (according to the number of people)
3 cloves of garlic
1 chili pepper
Extra virgin olive oil

Cook the spaghetti in boiling salted water. As soon as the pasta is “al dente”, drain. In the meantime, heat the olive oil in a large frying pan, lightly brown the chopped garlic and add small pieces of chili pepper to taste. Take the frying pan off the heat, add the chopped parsley while the oil is still hot and then the drained spaghetti. Put the frying pan back on the heat for a couple of minutes and mix delicately.

Rice with mushrooms

risotto Ingredients:
2 cups of rice
1 onion
3 cloves of garlic
1/2 cup of parmesan cheese
250g mushrooms
4 cups of vegetable broth
3 teaspoons of extra virgin olive oil
White wine and a few drops of vinegar
1 bay leaf
A pinch of salt

Chop the onion and garlic finely and lightly fry in the olive oil together with the rice. Take off the heat and add the white wine, vegetable broth, cheese, bay leaf, seasoning and fungi. Cook over a low heat, stirring continuously and adding broth as necessary to ensure that the rice stays liquid until the rice tenders and the

Wet bread with vegetables

panzanella Ingredients:
300 g stale bread
3 onions
3 tomatoes
1 cucumber
Extra virgin olive oil

Cut the bread into slices and soak in cold water for half an hour, squeeze it, break it into crumbs and place in a soup tureen. Cut up the tomatoes, remove the pips and add to the bread. Cut the onions and peeled cucumber into thin rings and add to the bread together with five or six basil leaves, salt and the extra virgin olive oil. Mix delicately. On serving, add the vinegar and additional oil and salt if necessary.