The typical Tuscan farmer soup born to reuse stale bread (we chose the Altopascio type), together with black
kale and cannellini beans. The name means “cooked again” as the farmers’ wives used to prepare it in large quantities (especially on Fridays, as it was a “lean” meal) and then they cooked it again in a skillet in the following days. A “poor” and tasty meal that will win your heart.
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PreparationEmpty the frozen product in a large non stick skillet and heat it up on a medium flame for about 8 minutes stirring gently. If you like it, you can sprinkle it with grated cheese at the end of cooking andmake a gratin in the oven.
18 months in a freezer at -18°C
Nutritional InfosEnergy 285kj ; 68kcal
of which saturated 1,6g
of which sugars 1,5g