A poor ingredient but with a rich history and a tradition that sees it among the protagonists of good Tuscan cooking: it is the kale, a winter vegetable as well as the basic ingredient of the famous ribollita! A past that is woven through the most fascinating pages and dinner tables in history, from those of the ancient Romans, as cited by Cato and Pliny the Elder, to those of the Medici family of Florence.

We at Bontà di Stagione will we grow at our farms because we intend to bring to our products all the freshness of the raw materials in which to savor all their aromas. In fact, growing on site allows us, once harvested, to immediately process the kale, clean it, cut it and bring it immediately to our kitchen to avoid oxidation and keep its vitamins, color and taste intact.

We naturally propose it with the Tuscan soup in its traditional version, just as if it were home cooked, in which fresh vegetables, the quality of cannellini beans, the fragrance of tomatoes and the unmistakable taste of kale are masterfully assembled in a harmony of flavors. We also present it with golden, crispy croutons packed separately so that, once heated on the stove or in the microwave, all you have to do is enjoy it to immerse yourself in the tradition of Tuscan cuisine and to be enveloped in the warmth of a recipe that will warm your winter days!

If you are a lover of kale, we at Bontà di Stagione want to reveal some Simple tips for choosing it and cooking it at its best! Its leaves should appear quite stiff, with a deep, dark color, synonymous with freshness while, when kale appears with slightly yellowed leaves, it is always best to discard it. Also, the smaller its leaves are, the better it will cook. And speaking of the stove...remember to cook it a little to keep all its vitamins and benefits intact. Also, short cooking will keep its aroma at a pleasant level.

What are you waiting for? Run and taste our Tuscan Soup, we just prepared it for you!