Ossobuco is one of the historic dishes of the Italian culinary tradition, and owes its name to the particular cut of meat with which it is prepared. In fact, ossobuco is obtained from the central part of the tibia of dairy calves, which is cut into 4-5 cm thick slices each. The name ossobuco derives from the appearance of this cut of meat, in the center of which the section of the bone with its marrow is visible. The traditional ossobuco recipe is typical of Milanese cuisine, as are the origins of the dish.
Ribollita is par excellence a traditional Tuscan dish known all over the world. It comes from the typical soup of stale bread and vegetables from Tuscany, in particular in the Lower Val di Serchio, in the Piana di Pisa, in the area of Florence and Arezzo. It is a typical dish of peasant origin, whose name derives from the fact that it was once cooked in large quantities on Fridays, and was then simmered in a pan in the following days ready to be eaten during the weekend. Hence the name of ribollita; real ribollita soup is heated twice, otherwise it would be confused with bread and vegetable soup (known as bread soup).
Pappa al pomodoro is perhaps one of the most traditional dishes of Tuscan cuisine, of peasant origin, as we can guess from its simple ingredients which are mainly tomato, Tuscan bread, therefore unsalted, stale, extra virgin olive oil and “smells” that is: basil, leeks, salt, pepper and chilli.