Great article we came upon in The Spokesman-Review about Italian food. Here’s an excerpt:
I was sitting in a family-run restaurant, tucked away on a narrow cobblestone street in the capital of Tuscany, nearly finished with a bowl of Ribollita soup.
I’d been savoring each spoonful.
The beans for this soup were fed one by one into an empty potbellied wine bottle, then covered with water and flavored with hand-picked sage, fresh garlic, salt and peppercorns, and left to simmer in the dying embers of last night’s cooking fire. Local fresh black leaf kale and house-baked Tuscan bread give it additional body.