{"id":900,"date":"2020-04-27T11:05:21","date_gmt":"2020-04-27T09:05:21","guid":{"rendered":"https:\/\/www.bikeandtaste.com\/?post_type=taste_experience&#038;p=900"},"modified":"2020-05-19T16:21:09","modified_gmt":"2020-05-19T14:21:09","slug":"the-volterrana-soup-flavours-of-simplicity","status":"publish","type":"taste_experience","link":"https:\/\/www.bikeandtaste.com\/en\/taste-experience\/the-volterrana-soup-flavours-of-simplicity\/","title":{"rendered":"The Volterrana Soup, flavours of simplicity"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Tuscany is a region that boasts a long and ancient history of soups and<\/span><span style=\"font-weight: 400;\"> \u2018<\/span><span style=\"font-weight: 400;\">acquecotte\u2019, especially the Maremma area that gets to count as many types as it has districts. A vast cookbook that, as is often the case with all the Italian cuisine, draws from the peasant cuisine and the magical combination of basic ingredients that, in almost all cases, have given rise to great traditional dishes.\u00a0Local vegetables such as the tasty black cabbage<\/span> <span style=\"font-weight: 400;\">or beans were added to raw ingredients such as the rind, offal<\/span> <span style=\"font-weight: 400;\">and other parts of the pork that, in addition to giving character to the dish, shouldn\u2019t be wasted under any circumstance. What are now dishes found on the menus of typical restaurants were once the daily life that boiled in the pots of the grandparents\u2019 kitchens. The Volterrana Soup is an excellent example: a delicious triumph of seasonal vegetables slow-cooked with Tuscan oil and then soaked in bread.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The classic recipe involves cooking two boxes of white beans with water, a small onion, a clove of garlic and a piece of<\/span> <span style=\"font-weight: 400;\">rind. Meanwhile, fry over a slow fire a few slices of rigatino cheese, wrought onion, celery and a carrot. After half an hour, around 250 grams of ripe tomatoes are added, as you continue cooking. You then fry half of<\/span> <span style=\"font-weight: 400;\">cabbage \u2013 preferably black \u2013 together with<\/span> <span style=\"font-weight: 400;\">beets and a thinly sliced potato, adding hot water, salt and pepper. Once the beans are cooked, add them to the other vegetables and cook for three or four hours over a slow fire. When it is time to serve on the table, the soup should be put in a bowl alternating with slices of stale Tuscan bread. The taste and scents of this corner of Tuscany in one dish.<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p> A typical dish of peasant cuisine that passes on simple and genuine tastes.<\/p>\n","protected":false},"author":2,"featured_media":736,"menu_order":0,"template":"","localita":[84],"argomento_taste_exp":[74],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Volterrana Soup, flavours of simplicity - BikeandTaste<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bikeandtaste.com\/en\/taste-experience\/the-volterrana-soup-flavours-of-simplicity\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Volterrana Soup, flavours of simplicity - BikeandTaste\" \/>\n<meta property=\"og:description\" content=\"A typical dish of peasant cuisine that passes on simple and genuine tastes.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.bikeandtaste.com\/en\/taste-experience\/the-volterrana-soup-flavours-of-simplicity\/\" \/>\n<meta property=\"og:site_name\" content=\"BikeandTaste\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/bikeandtaste\" \/>\n<meta property=\"article:modified_time\" content=\"2020-05-19T14:21:09+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2020\/04\/ZUPPA-TOSCANA-CON-CAVOLO-NERO-g.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"473\" \/>\n\t<meta property=\"og:image:height\" content=\"380\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.bikeandtaste.com\/#organization\",\"name\":\"BikeandTaste\",\"url\":\"https:\/\/www.bikeandtaste.com\/\",\"sameAs\":[\"https:\/\/www.facebook.com\/bikeandtaste\",\"https:\/\/www.instagram.com\/bikeandtaste\/\"],\"logo\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.bikeandtaste.com\/#logo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2022\/01\/logo.png\",\"contentUrl\":\"https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2022\/01\/logo.png\",\"width\":512,\"height\":512,\"caption\":\"BikeandTaste\"},\"image\":{\"@id\":\"https:\/\/www.bikeandtaste.com\/#logo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.bikeandtaste.com\/#website\",\"url\":\"https:\/\/www.bikeandtaste.com\/\",\"name\":\"BikeandTaste\",\"description\":\"Live emotions, ride your bike &amp; 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