Ribollita is a typical poor dish in Tuscany common among the peasants during the Middle Ages.
Farmers used to boil the ingredients (leftover bread and vegetables) several times to make them softer.
It’s a typical winter dish, full of nourishment and very tasty.
- Fagioli Secchi Cannellini
- Cavolo Nero
- Cavolo Verza
- Coste di Sedano
- Pane Raffermo
- Olio EVO
- Sale & Pepe
With this project we want to focus on food in a different way. Food become the protagonist, as a piece of art in a museum.
The raw material is on the border between reality of its common use and its conceptual value of visual object that has sublime and unique shape and color.
25 in stock
27 × 27 × 3 cm
34 × 34 × 42 cm
Shipping will start 15 days after your order