Eat like an Italian: olive oil trumps Parmigiano Reggiano when it comes to Tuscan winter soups
Don’t get us wrong: we have nothing against Parmigiano Reggiano, the classic grating cheese that can only be produced in the provinces of Parma and Reggio Emilia in Emilia-Romagna.
We love topping our ragù alla bolognese or our lasagne alla bolognese with an extra helping of freshly grated Parmigiano Reggiano.
And we love eggplant layered with Parmigiano Reggiano, a dish that combines one of the great food products of the north with one of the staples of southern Italian cuisine.
But when it comes to the winter soups of Tuscany, like ribollita, the “twice cooked” bread soup (made with stale bread, Swiss chard, and cannellini beans), we have to insist that the dish be finished with a generous drizzle of Tuscan extra-virgin olive oil. Anything else would be sacrilege!