The Ribollita campagnola is an excellent idea for cold winter days, a delicious"soup"rich in taste, with quality raw materials.
How to use:Soak 2 hours; cook in about 2L of salted water; while cooking, add a sauté of onion and tomato. Serve hot after about 45 minutes of cooking, adding a drizzle of oil, grated Parmesan cheese and pieces of toasted bread.
WEIGHT: 350 grams.
SPECIFIC NOTES:Vegetable bean ribollita.
ORIGIN: Tuscany.
INGREDIENTS: cannellini beans, Borlotti beans, carrots, tomato, CELERY, leek, onion, parsley.
ADDITIVES AND PRESERVATIVES: None.
STORAGE:Cool and dry place.
AVERAGE DEADLINE: 18/24 months.
Product packaged in the factory of: Via Lago di Fusaro 9 - Foligno (PG) - Italy
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