Podcasts about ribollita

Michaela Arndorfer -Die Österreicherin des Jahres in der Kategorie „Klimainitiative“, Michaela Arndorfer, leitet das Samenarchiv beim Verein Arche Noah. So bewahrt sie mehr als 5.000 gefährdete Pflanzensorten für künftige Generationen auf. Es gibt: Ribollita.

Special: Italiaanse rrrribollita! Wat is het, hoe maak je het, waar komt het vandaan?Host Petra Possel bespreekt met Keukenprins Pieter een gerecht. Vandaag: ribollita, een Toscaanse stevige groentensoep met witte bonen en  - jawel - oud brood.Met dank aan culinair schrijver en wijnkenner Onno Kleyn voor het recept!Wil je Culinaire Vriend worden? Mail dan met adverteren@smakelijkpodcast.nl

Pop culture expert and Bravo personality Daryn Carp shares the top five things happening in pop culture right now. Also, Judy Greer joins to discuss her new movie, ‘The Best Christmas Pageant Ever,' and reflects on 20 years since ‘13 Going on 30.' Plus, culinary expert Gail Simmons shares a delicious ribollita recipe perfect for a rainy day. 

Bolelli-Vavassori alle semifinali: è la coppia più forte che abbiamo in Italia?Nella Telefonata di oggi una considerazione tecnica su Alcaraz, ma soprattutto un bel po' di gossip."La telefonata" è una produzione Fandango Podcast con il "Tennis Italiano" la rivista di tennis più antica del mondo edita da Fandango.Segui Fandango podcast su instagram, twitter e facebookSegui "Il Tennis italiano" su instagram, facebook, youtube e sul sito www.tennisitaliano.it

Hosts Julie Slater and Jason Friday chat with Guido (who didn't want to use his last name) - who was Julie and Jason's food tour guide while they were in Florence, Italy in September 2023...Born in Florence, here he explains why he left the computer world of I.T. (the stresses of that kind of work) to become a guide for people to discover some favorite food and wine gems in Florence...how he got a license to become a food tour guide - learning the history and art of the city...the importance of a great quality extra virgin olive oil...Guido also gives a recommendation for one of his favorite spots in Florence to eat one of his fav meals Ribollita: (https://www.trattoriadatito.com/)...how he works as much as possible during the high season and then takes a bunch of time off...how he loves to share the culture of Florence... IT'S FIVE O'CLOCK SOMEWHERE: find out Guido's favorite city (outside of Florence) to visit in Italy...what part of the the U.S. he would choose to live if he had to (although he's prolly never leaving Florence)...what instrument he plays and what kind of music he listens to...his favorite dish to make...spoiler alerts, he eats a lot of pasta... Laura and Bill join the AFTERPOD where we talk about our guest after they leave the cobblestone street in Florence... Here is a link for the food tour we went on in Florence, Italy with Guido through Viator. Highly recommend! Follow @cuzihavetopodcast on Instagram for all the latest news.  We'd love to hear from you - email us at: cuzihavetopodcast@gmail.com.  Find other episodes or leave us a voice message for the show on the anchor website. Thanks for tuning in! Keep on living those dreams, friends, CUZ YOU HAVE TO!! - jULIE AND jASON --- Send in a voice message: https://podcasters.spotify.com/pod/show/cuzihaveto/message

Bom Dia! Wie geht es der Festival-Maus Hanna? Das erfahrt ihr, nachdem Zora von ihrem Urlaub erzählt, der sich in der vergangenen Woche als Paradebeispiel für einen Sommerurlaub entpuppte. Der liebgewonnene Grill der AirBnb-Unterkunft wurde allerdings in der Zwischenzeit gegen ein opulentes Frühstücksbuffet im Hotel getauscht und so tauschen sich die beiden Gourmet-Gaumen erstmal über die richtige Vorgehensweise zur Erschließung eines solchen Buffets aus. Zora offenbart dabei ihre tiefe Liebe zu Apfelchips und Herzhaftem. Auch Hanna ist in puncto Frühstück Team herzhaft. Hanna hatte ja am Wochenende das große Familienfestival und stellt heute die 100 l Gulaschkanone in den Vordergrund, in der allerdings eine toskanische Ribollita gekocht wurde. Auch Zora hat im Kliemannsland bereits mit einer Gulaschkanone gekocht. Doch das Festival hatte noch mehr Highlights, denn Hanna aka DJ-Cheesy legte nebst eigenem, selbstgemaltem Banner auf. Natürlich leuchteten auch die selbst gravierten Armbänder wie geplant im Schwarzlicht. Was für ein Fest! Wie es dem Azubi geht, will Hanna von Zora wissen. In der Service-Rubrik tauschen sich Zora und Hanna über Trends aus der Foodbranche aus. Zora hat ein neues Trend-Food entdeckt – und zwar den Melöner. Ob Melone vom Dönerspieß im Pitabrot mit Joghurt-Minz-Sauce, Feta und Granatapfelkernen schmeckt? Das kulinarische Dreierlei dreht sich heute ganz um Kaffeezubereitungsarten. Zora zieht direkt eine Überraschung aus dem Hut. Who the hack is Dirty Chai? Beim Feierabendbier berichtet Zora vom Besuch im Grillrestaurant und von ihrer bevorstehenden Fernreise nach Bali und Lombok. Außerdem gibt es nun die große Abstimmung, wie ihr denn nun heißt. Außerdem wird noch bequatscht, was sonst noch als nächstes ansteht. Zora fliegt zurück nach Hamburg und beginnt mit einer Schicht in der Weidenkantine. Zora werdet ihr bei der Küchenschlacht finden, Hanna beim europäischen Pilzverband. Bis nächste Woche und viel Spaß mit dem Dirty Chai, Iced Latte, oder doch ganz klassisch – mit dem Cappuchino.

Abbiamo svoltato in una strada stretta e abbiamo iniziato la ripida salita sulla prima dorsale della Costa Toscana. A circa 350 metri di altezza, siamo stati accolti da un panorama aperto, il sole e le poche nuvole pennellate sullo smalto blu del cielo. A catturare la nostra attenzione un vigneto abbandonato, bellissimo e dal grande potenziale. Abbiamo deciso che era ora di riportarlo in vita.Colline Albelle prende forma nel 2016 dall'incontro di tre appassionati produttori di vino in Francia e Bulgaria, insieme alle loro famiglie. La passione per la Toscana li ha portati a scoprire una tenuta a Riparbella, un bellissimo paesino sulle colline che si affaccia sulla Costa Toscana.E' così che il loro sogno prende forma: Julian ha saputo dare al progetto enologico una lettura tecnica ma al contempo passionale, dandone un'interpretazione moderna che fonda le sue radici nei principi di sostenibilità e biodiversità.Dilyana ha fornito le linee guida per la definizione dei vini, mentre Irena si è occupata della parte artistica del progetto.

I "Recept tack!?" kommer Nichlas och Jerka varje vecka – inspirera med, fokusera på och avhandla en rätt de upptäckt och kommit att älska. En rätt som alla måste laga så snart tillfälle ges!För recept, tutorial och handfasta grepp följ @recepttack. Varje avsnitt och rätt finns tillagad och går att pedagogiskt följa på Instagram. Du kan även besöka hemsidan recepttack.seProducent: Johan Dahlberg

Ribollita is de bezemwagen van de groentela, met fried rice kan je alle koelkastbakjes legen. Jeroen legt die Ribollita haarfijn uit en we hebben het over brood bij en in de maaltijd. Spits je oren voor de heerlijkheden van deze week:Maandag: Ribollita (Toscaanse maaltijdsoep met palmkool of savooiekool)Dinsdag: Fried RiceWoensdag: Snelle Thom Kha KaiDonderdag: Makreelburger met zuurkool en sinaasappelVrijdag: Gnocchi in pompoensaus met paddenstoelenBestellen Kan Altijd Nog is een productie van Wat Schaft de Podcast. Muziek van Mell & Vintage Future.Adverteren? adverteren@watschaftdepodcast.nlZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Despite the great wealth of amazing things to do and see, most foreigners come to our region firmly determined to get just two things that have very little to do with either art or culture: wine and food. Tuscans moan endlessly about it, especially when said foreigners ask them what is the dish they absolutely have to taste as soon as they land. Easier said than done. Tuscany is so varied that it's really hard to find a specialty that is available everywhere in our region. Maybe there is an exception, though: a winter stew that is very popular all over the Arno valley. Its weird name, "ribollita", is almost synonymous with this land and so popular that restaurants abroad try to charge ridiculous amounts of money for it. This is quite outrageous, considering that this earthy dish is the ultimate comfort food, born out of the very real necessity of feeding a large family with very little money. The history and evolution of this recipe is quite fascinating, especially if you think that it's made of very simple and inexpensive ingredients: cabbage, bread and beans. The ribollita is so famous that it's almost outrageous we have covered Tuscany for almost two years without ever mentioning it. That is why this week What's Up Tuscany will bring you to our very kitchen, where we will tell you everything there is to know about the queen of Tuscan cuisine, its infinite variations and all the advice you might need to recreate this great classic for your family. Beware, though: if you listen to the whole episode you might get really hungry. Let us know if you like this kind of episode or not. Drop us a line on social media or an email. Feedback is always greatly appreciated. We would love to hear from you!Email: podcast@larno.itFacebook: https://www.facebook.com/larno.itTwitter: @arno_it / @WhatsupTuscanyLINKS TO SOURCES (ITALIAN ONLY)https://www.casaagricolarossi.it/lantica-storia-della-ribollita/https://www.gazzettadelgusto.it/cibo-e-storia/ribollita-toscana-storia-origini-natura/https://redacademy.it/la-ribollita/http://www.gastronomiamanzi.it/articolo-zuppa-di-pane-pisana-ribollita/https://www.gazzettadelgusto.it/ricette/primi/ribollita-toscana-di-pellegrino-artusi/BACKGROUND MUSICPipe Choir - Bom Bom Breakthrough (Instrumental)Wayne John Bradley - WaitingWayne John Bradley - Pick you upThe Passion HiFi - BuriedWayne John Bradley - SummercycleWayne John Bradley - Blues Rock Original InstrumentalAll released under Creative Commons Attribution 4.0 International Licensehttps://soundcloud.com/pipe-choir-2/pipe-choir-bom-bom-breakthrough-creative-commons-instrumentalhttps://soundcloud.com/ayneohnradley/waiting-original-uplifting-indie-pop-style-instrumentalcreative-commonshttps://soundcloud.com/ayneohnradley/pick-you-up-slow-poprock-style-instrumental-creative-commonshttps://soundcloud.com/freehiphopbeatsforyou/free-the-passion-hifi-buriedhttps://soundcloud.com/ayneohnradley/summercycle-original-indie-style-instrumental-creative-commonshttps://soundcloud.com/ayneohnradley/blues-rock-original-instrumentalcreative-commonshttp://www.pipechoir.com/

Sebbene la Toscana sia ricchissima di cose incredibili da fare e vedere, buona parte dei turisti arriva dalle nostre parti determinata a provare due cose che hanno ben poco a che fare con l'arte o la cultura: i nostri vini e le famose specialità della nostra cucina. Questo scoccia non poco a noi del posto, specialmente quando i foresti di cui sopra ci chiedono a bruciapelo un piatto da provare a tutti i costi prima di tornarsene a casa. Inutile dire che, di solito, rimaniamo basiti, senza sapere come rispondere. E come si fa a sceglierne solo uno? Ce ne sono talmente tanti! Per non parlare poi del fatto che ogni città e villaggio ha prodotti e specialità del tutto sconosciute a pochi chilometri di distanza. Difficile davvero trovare un piatto che sia conosciuto in tutta la regione. Eppure, forse, un'eccezione c'è: un piatto invernale popolarissimo in tutto il Valdarno. Lo strano nome inventato dai fiorentini, "ribollita" non è usato ovunque, ma è diventato così popolare da esser diventato quasi sinonimo della nostra terra. Se provate a gustarla da qualche parte lontano dalla Toscana, probabile che il ristoratore furbetto di turno vi chieda una cifra assurda. La cosa fa andare in bestia noi toscani, considerato che questo piatto sostanzioso è il nostro "comfort food" preferito, nato dalla necessità eterna di sfamare famiglie numerose senza andare in bancarotta. La storia e l'evoluzione di questa famosa zuppa è davvero affascinante, specialmente se si considera che è fatta da ingredienti poverissimi come pane raffermo, cavolo e fagioli. La ribollita è così legata alla Toscana che troviamo quasi assurdo l'aver aspettato quasi due anni prima di parlarvene come si deve. Ecco perché questa settimana What's Up Tuscany vi porterà nella nostra cucina, dove vi diremo tutto quel che c'è da sapere sulla regina di Toscana, le sue infinite varianti e tutti i trucchi necessari per ricreare questo grande classico della cucina povera per la vostra famiglia. Occhio, però: se ascoltate l'intero episodio, potrebbe venirvi una gran fame! Fateci sapere se questo tipo di episodio vi piace o meno. Non ci vuole davvero niente: basta un messaggio sui social o una mail. Ogni feedback, anche il più cattivello, è sempre prezioso. Non vediamo l'ora di conoscervi!Email: podcast@larno.itFacebook: https://www.facebook.com/larno.itTwitter: @arno_it / @WhatsupTuscanyI LINK ALLE FONTIhttps://www.casaagricolarossi.it/lantica-storia-della-ribollita/https://www.gazzettadelgusto.it/cibo-e-storia/ribollita-toscana-storia-origini-natura/https://redacademy.it/la-ribollita/http://www.gastronomiamanzi.it/articolo-zuppa-di-pane-pisana-ribollita/https://www.gazzettadelgusto.it/ricette/primi/ribollita-toscana-di-pellegrino-artusi/BACKGROUND MUSICPipe Choir - Bom Bom Breakthrough (Instrumental)Wayne John Bradley - WaitingWayne John Bradley - Pick you upThe Passion HiFi - BuriedWayne John Bradley - SummercycleWayne John Bradley - Blues Rock Original InstrumentalAll released under Creative Commons Attribution 4.0 International Licensehttps://soundcloud.com/pipe-choir-2/pipe-choir-bom-bom-breakthrough-creative-commons-instrumentalhttps://soundcloud.com/ayneohnradley/waiting-original-uplifting-indie-pop-style-instrumentalcreative-commonshttps://soundcloud.com/ayneohnradley/pick-you-up-slow-poprock-style-instrumental-creative-commonshttps://soundcloud.com/freehiphopbeatsforyou/free-the-passion-hifi-buriedhttps://soundcloud.com/ayneohnradley/summercycle-original-indie-style-instrumental-creative-commonshttps://soundcloud.com/ayneohnradley/blues-rock-original-instrumentalcreative-commonshttp://www.pipechoir.com/

La #Ribollita​ è una #zuppa​ di verdure della tradizione cucina Toscana. Abbiamo impreziosito questa zuppa invernale con il Miso. Che cos'è il #Miso​? Deriva dalla fermentazione naturale della soia gialla e contiene proteine nobili in buona quantità. È ricco di enzimi, simili a quelli dello yogurt, e migliora la flora batterica simbionte, venendo in aiuto nei disturbi intestinali. Ecco la nostra proposta #vegan​ #glutenfree​ Segui la ricetta completa su: https://www.arcobalenoincucina.it/ricette/zuppa-invernale-profumata-con-miso/

Conosci la storia dei fagioli? Oggi Laura ti presenta una nuova ricetta: la ribollita, un'ottima zuppa toscana! Trascrizioni su www.podcastquattrostagioni.ch

A new Food For Thought this week, and conversations include: A little bit of politics, Calamari & Chorizo, Sunchokes, Tempe & Seitan Meatballs, Ribollita and much more. Tune in your tastebuds! It airs daily at 1:00 on http:www.panjradio.com or listen to our podcasts ANYTIME at: http://FoodForThought.buzzsprout.com Feel free to send comments or questions to laura@chamberswalk.com#foodforthought

Blue zones are pockets of the world where people live significantly longer than the rest of us. There are 5 known blue zones.Ikaria, GreeceOkinawa, JapanSardinia, ItalyNicoya Peninsula, Costa RicaLoma Linda, CaliforniaBlue zones do not seem to be location dependent so there must be other reasons that these people live so much longer. That is what we explore in this episode. We will get you some of the common habits across all of the blue zones that you can implement into your own life. Recipe recap: Ribollita (tuscan white bean soup)Exercise of the week: Single leg Romanian deadlift

Soup season is upon us and Ribollita is here for it! An all-time favorite of my friend and fellow foodie, Laura, ribollita literally means "reboiled". This soup is made using leftover (stale) Tuscan bread, kale, beans, and vegetables. That's right you read correctly: bread soup, my friends. Italians know where to put their carbs.Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! https://italiandishpodcast.com/ribollita/In this episode:Make Ribollita with Laura and me from start to finish!Get the low-down on what we'll do around our Italian men (fart? more?)Thanksgiving plans in the time of Corona? Celebrate the benefits of mask-wearing!Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Svart kål, vita bönor  - Anders lagar mustig husman medan jonas står emot köttets lustar.

Things we talked about in this episode: -Tuscan people and their love for beans-Vegetarian and vegan recipes in Tuscan cuisine-Gluten free recipes in Tuscan cuisineRecipes mentioned in this episode: -Pappa al Pomodoro: https://en.julskitchen.com/tuscany/best-pappa-al-pomodoro -Panzanella: https://en.julskitchen.com/tuscany/tuscan-panzanella-tomato-bread-salad -Ribollita: https://en.julskitchen.com/first-course/soup/bean-and-bread-soup -Acquacotta: https://en.julskitchen.com/tuscany/acquacotta-tuscan-soup -Potato cake: https://en.julskitchen.com/tuscany/artusis-potato-cake-from-a-century-old-recipe -Pasta margherita: https://en.julskitchen.com/dessert/cakes-pies/a-tea-moment-and-an-old-italian-gluten-free-cake-pasta-margherita -Castagnaccio: https://en.julskitchen.com/tuscany/castagnaccio-chestnut-cake -Torta di ceci: https://en.julskitchen.com/vegetarian/chickpea-cake-with-carrot-hummus -Frittata trippata: https://en.julskitchen.com/tuscany/frittata-trippata-a-tuscan-omelet I’d love to hear from you: which is your favourite Italian or Tuscan vegetarian recipe? Or vegan? Speaking of gluten free, have you ever used chestnut flour as an ingredient? Or what about the chickpea flour?Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. I will also answer listeners’ questions about Italian and Tuscan cooking. So, if you have a question in your mind, just email me or join our Facebook Group Cooking with Juls’ Kitchen. I’ll answer your questions at the end of each episode.Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/Email me at juls@julskitchen.comPodcast realized by https://instagram.com/tommyonweb [ITALIANO] Ricette menzionate nell’episodio:-Pappa al Pomodoro: https://it.julskitchen.com/primi-piatti/zuppa/la-mia-migliore-pappa-al-pomodoro-per-lestate-Panzanella: https://it.julskitchen.com/primi-piatti/la-cucina-di-nonna-menna-la-panzanella-Ribollita: https://it.julskitchen.com/primi-piatti/zuppa/la-cucina-di-nonna-menna-la-minestra-di-pane -Acquacotta: https://en.julskitchen.com/tuscany/acquacotta-tuscan-soup -Potato cake: https://it.julskitchen.com/dolci/torte-crostate/torta-di-patate-artusi -Pasta margherita: https://it.julskitchen.com/dolci/pasta-margherita-con-mele-e-rabarbaro-e-glassa-al-te-senza-glutine-senza-pensieri -Castagnaccio: https://it.julskitchen.com/dolci/la-cucina-di-nonna-menna-il-castagnaccio -Torta di ceci: https://it.julskitchen.com/antipasti/cecina-con-hummus-di-carote -Frittata trippata: https://it.julskitchen.com/toscana/la-frittata-trippata

Things we talked about in this episode:- The Dinner Sister Podcast https://dinnersisters.com/podcast/2019/2/17/dinnerparty-italian-winter - Pane toscano, or the Tuscan bread made without salt- History and legends - Pane Toscano DOP, the Tuscan Bread disciplinary https://www.qualigeo.eu/en/prodotto-qualigeo/pane-toscano-pdo/ - Tuscan bread as merenda, the afternoon snack- Stale Tuscan bread as the staple of Tuscan cookingRecipes mentioned in this episode: - Pappa al Pomodoro https://en.julskitchen.com/tuscany/best-pappa-al-pomodoro - Panzanella https://en.julskitchen.com/tuscany/tuscan-panzanella-tomato-bread-salad - Minestra di pane https://en.julskitchen.com/first-course/soup/bean-and-bread-soup - Acquacotta https://en.julskitchen.com/tuscany/acquacotta-tuscan-soup - Stuffed chicken https://en.julskitchen.com/seasonal/winter/stuffed-roast-chicken - Bread pudding cake https://en.julskitchen.com/dessert/cakes-pies/bread-pudding-cake I’d love to hear from you:Have you ever baked, or tried, Tuscan bread? Was it a surprise whern you first tried it in Tuscany? Which is your relationship with bread? Is it fundamental for you as for us in Tuscany or is it just something that you happen to eat?Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. I will also answer listeners’ questions about Italian and Tuscan cooking. So, if you have a question in your mind, just email me or join our Facebook Group Cooking with Juls’ Kitchen. I’ll answer your questions at the end of each episode.Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/Email me at juls@julskitchen.comPodcast realized by https://instagram.com/tommyonweb [ITALIANO] Ricette menzionate nell’episodio:- Pappa al Pomodoro https://it.julskitchen.com/primi-piatti/zuppa/la-mia-migliore-pappa-al-pomodoro-per-lestate- Panzanella https://it.julskitchen.com/primi-piatti/la-cucina-di-nonna-menna-la-panzanella- Minestra di pane https://it.julskitchen.com/primi-piatti/zuppa/la-cucina-di-nonna-menna-la-minestra-di-pane- Acquacotta https://it.julskitchen.com/primi-piatti/zuppa/lacquacotta-maremmana-e-la-minestra-di-sassi- Pollo arrosto ripieno https://it.julskitchen.com/secondi-piatti/carne/pollo-arrosto-ripieno- Torta di pane https://it.julskitchen.com/dolci/torta-di-pane-per-colazione

On this week’s episode we’ve got lots to discuss — Sherród’s transformation into a thin white woman, Danielle reading Kim Kardashian’s cornbread recipe for filth, the docu-series Rotten on Netflix, Tuscon’s designation as a world heritage site, the dangers of coconut oil, and much more. Instacrushes:https://www.instagram.com/posiehhhttps://www.instagram.com/memoirsofabakerhttps://www.instagram.com/akristofcak/ Topics:Spindrift: https://spindriftfresh.comDoughminion Donuts: https://www.facebook.com/doughminion/Ribollita with Italian Sausage: https://www.bonappetit.com/recipe/ribollita-with-italian-sausageKim Kardashian Reveals Her Tips for Crispy Cornbread: http://www.foodandwine.com/news/kim-kardashian-reveals-tips-crispy-cornbread1608 Crafthouse: http://1608crafthouse.comOven Baked Buffalo Cauliflower: https://www.spendwithpennies.com/oven-baked-buffalo-cauliflower/Tuscon Designated UNESCO World City of Gastronomy: http://ediblebajaarizona.com/tucson-designated-unesco-world-city-of-gastronomyRestaurant surge pricing: https://instagram.com/p/BeLWfiGHl6M/Amazon officially opens autonomous ‘Go’ grocery store in Seattle: https://9to5toys.com/2018/01/22/amazon-go-grocery-store/Coconut oil: https://instagram.com/p/BeYOf23H73s/Tom Colicchio Has Resigned From the Food Policy Action Board: http://www.bravotv.com/tom-colicchio-has-resigned-from-the-food-policy-action-board-he-co-foundedRotten on Netflix: https://www.netflix.com/title/80146284

On today's show I will be discussing a soup recipe called Ribollita. This dish hails from Tuscany and there are many variations but it always contains stale or day old bread. It also alwyas conaines beans, usually canellini beans and Italian black kale called Lacinato. This soup like most Tuscan dishes has peasant origins. the name ribollita litterally means re-boiled. I love how hearty this soup is, perfect for acold winter of fall day. It's a satisfying recipe and due to it's rustic nature, it's rather flexible...you feel free to make it your own. In this episode I mention a new product called Umami Mia, a line ofvegan parmesan cheese I and developing which will be released soon. visit http://www.harvestetaing.com or http://www.facebook.com/umamimia to learn more.      

Fabian ist als Koch in der Welt herumgekommen. Er hat in Miami und Los Angeles in den berühmten Restaurants von Nobu Matsuhisa und Robert de Niro für allerlei Starts und Sternchen gekocht. Er hat geholfen neue, gute Restaurants aufzubauen und bekannt zu machen. Er kennt sich in der Haute cuisine genauso gut aus wie in der Molekularküche. Und heute steht er mit seinem Verkaufswagen jeden Tag der Woche an einem anderen Standort in Bern und verkauft dort die von ihm am selben Morgen frisch zubereitete Ribollita. Ein spannendes Gespräch mit einer tollen Persönlichkeit. Viel Spaß beim Zuhören

Located in the middle square of Mary Brickell Village, Toscana Divino unites all things Tuscan. The gorgeous restaurant features classic dishes found throughout Tuscany along with seasonal ingredients and items directly imported from the region. Chat Chow TV sat down with Executive Chef Julian Baker to learn more about the menu and the restaurant’s unique Italian heritage. Toscana Divino was built from the ground up in partnership with the Italian consortium of leading Italian businesses of Wine and Fashion in Florence. Because of this partnership, the restaurant showcases Italian producers throughout the space with the art work, leather handbags, olive oils, wines and even their glassware, all coming from Tuscan purveyors. Baker tells Chat Chow TV that he worked in Italy by chance and while being there really began to enjoy what Italy and its cuisine had to offer. Those classic Tuscan dishes and techniques can be found throughout the menu in items like the Ribollita, a twice cooked Tuscan vegetable soup, the ‘Fiorentina’ steak cooked standing on the grill, and the house made pastas and decadent desserts. Toscana Divino offers guests an array of special events and discounts, in addition to its popular daily happy hour, it hosts wine seminars once a month, a discounted ‘Dinner at Dusk’ menu, and a weekend brunch. Curious about the restaurant’s decadent truffle offerings? Or its expansive wine list? Learn all of that and more in the video above.

Sounds and interviews from the Live It Up on Hillsborough Street Festival, behind the scenes of recycling, Evan’s viewpoint about Renee Ellmers, flooding rains in the forecast, campus events, a breakdown of the 4-0 start to the football season, cooking Ribollita with Mark, and the WKNC Mailbag.

Sounds and interviews from the Live It Up on Hillsborough Street Festival, behind the scenes of recycling, Evan’s viewpoint about Renee Ellmers, flooding rains in the forecast, campus events, a breakdown of the 4-0 start to the football season, cooking Ribollita with Mark, and the WKNC Mailbag.