Standards Michigan Central | MHealthy Recipes*
Ribollita origin traces back to the Middle Ages in rural Tuscany, Italy, as an example of cucina povera (poor people’s cooking). Peasants and servants repurposed leftovers to avoid waste: after feudal lords ate meals served on large slices of bread (used as trenchers), the soaked, stale bread was collected and combined with vegetables, beans (especially cannellini), and greens like lacinato kale or cabbage. The mixture was boiled, often reboiled the next day with more bread added for thickness, improving flavor and heartiness. This thrifty habit of reheating and extending the dish gave it its name.
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“Un mondo fatto bene”
UNI – Ente Italiano di Normazione@normeUNIhttps://t.co/tMF0w7gcNrhttps://t.co/RsUnUmcajc pic.twitter.com/T9ldhZdt6m— Standards Michigan (@StandardsMich) February 6, 2026
