We had Ribolitta the other night, I adore it. Even more so a couple of days later, when the flavours meld together. I like to add a bit of thinly sliced bacon to mine. Soup season has begun x
Like Sally, we too have entered autumn. Swathes of leaves carpeting the ground, daylight-saving finishing this evening, cool evening temps - the perfect time for Ribollita. Thank you for the story, for the recipe and for your lovely writing.
As you cross the bridge of seasons from winter to spring we’ve entered autumn. Cool days, dappled with sunshine and frosty nights abound. Ribollita is now on this weeks menu, the pull to soup dinners strong x
We had Ribolitta the other night, I adore it. Even more so a couple of days later, when the flavours meld together. I like to add a bit of thinly sliced bacon to mine. Soup season has begun x
It's a masterpiece! Loved how you tied in the early 20th century plight of the sea turtle (the soup!) to today. J x
Like Sally, we too have entered autumn. Swathes of leaves carpeting the ground, daylight-saving finishing this evening, cool evening temps - the perfect time for Ribollita. Thank you for the story, for the recipe and for your lovely writing.
As you cross the bridge of seasons from winter to spring we’ve entered autumn. Cool days, dappled with sunshine and frosty nights abound. Ribollita is now on this weeks menu, the pull to soup dinners strong x