旅行總有新知見聞：這是「托斯卡尼雜菜麪包湯Ribollita」。這個版本，湯煮好後，澆在麪包上，放冰箱一兩天，湯汁完全被吸收，再回鍋收乾煎香，成為這個樣子。店主說有人說這個作法才是Ribollita的正宗做法。而Ribollita這個字其實也是翻煮的意思。 There's always new thing to learn when travelling: this is "Ribollita de Delfina, extra virgin olive oil". According to Wiki, Ribollita is "a famous Tuscan soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion. Its name literally means 'reboiled'." This version the chef pour the soup over slices of bread and refrigerate for at least overnight to a few days, to let the bread soak up all liquid. Then the mess is scoped out on a pan to reheat to golden brown. Chef and owner says this version at Delfina according to a recipe from a restaurant he used to work at, is actually the original way the dish ought to be served. Authentic or not, this is a very old fashioned and intense dish, echoing with its peasant food origin. #foodie #foodies #foodgasm #foodpics #foodstagram #foodspotting #foodism #sanfrancisco #sf #sanfranciscofood #worldtravel #travel #americatravel #usatravel #italianfood #italiancuisine #italianamericanfood #italianamericancuisine #tuscanfood #tuscancuisine #ribollita