The twice-cooked Tuscan bread-and-bean soup, built off the previous day's minestrone, layered with stale bread, cavolo nero kale and cannellini beans, baked until the bread has dissolved into the broth.

Ribollita means 'reboiled' in Italian. The dish traces to the Tuscan peasant table, where minestrone left over from a Friday meatless dinner was thickened with stale bread on Saturday and re-baked into a denser dish. The name was canonised by 20th-century food writers including Pellegrino Artusi. Cavolo nero, the curly Tuscan kale, is the canonical green; cannellini and borlotti beans split the legume roster. The Slow Food movement enrolled ribollita in its Arca del Gusto in 1997.

4 editor picks for Ribollita in Florence, ranked by editorial score. All Florence signature dishes · Ribollita across every city.