ribollita

E207973

Ribollita is a hearty Tuscan bread-and-vegetable soup, traditionally made with leftover bread, beans, and seasonal greens like cavolo nero.

All labels observed (1)

Label Occurrences
ribollita canonical 1

How this entity was disambiguated

Statements (49)

Predicate Object
instanceOf Italian dish
Tuscan soup
bread soup
vegetable soup
associatedWith cucina povera
peasant cuisine
countryOfOrigin Italy
course first course
main course
culinaryTradition Italian cuisine
Italian cuisine
surface form: Tuscan cuisine
dietaryCategory vegetarian dish
differsFrom minestrone by inclusion of bread as thickener
etymology Italian word meaning "reboiled"
hasMainIngredient black pepper
cannellini beans
carrot
cavolo nero
celery
garlic
olive oil
onion
salt
seasonal vegetables
stale bread
tomato
mayContain Pecorino Romano
surface form: Pecorino cheese

pancetta
parmesan cheese
oftenGarnishedWith extra-virgin olive oil
freshly ground black pepper
regionOfOrigin Tuscany
servedIn Italian trattorias
Tuscan homes
Tuscan restaurants
servingTemperature hot
similarTo minestrone
traditionalGreen black kale
cavolo nero
typicalPreparationMethod reboiling
simmering
typicalSeason autumn
winter
typicalTexture hearty
thick
typicalUseOfBread layered with soup
used to thicken soup
usesLeftovers cooked beans
stale bread

How these facts were elicited

Referenced by (1)

Full triples — surface form annotated when it differs from this entity's canonical label.

Tuscany traditionalCuisine ribollita