Italian Cuisine: Tuscany
An all-levels course centred on Tuscan cuisine and the traditional soup known as ribollita.
About this course
The course focuses on ribollita, a Tuscan soup traditionally prepared in large quantities on Fridays when meat was avoided according to Christian practice. Its distinctive texture comes from stale bread added to the soup and softened through reheating the following day, when it thickens into a creamy consistency. The Italian name means “boiled again”.
Is this course right for you?
The course is listed as suitable for all levels. The available information centres on the culinary traditions and preparation history of ribollita rather than specifying previous experience or a particular participation format.
Where this course runs
Le Cordon Bleu London
Cookery, pâtisserie, baking and wine short courses
26 cooking courses on Learn.LondonUpcoming classes
1 class
Selected date
Mon 15 Feb 2027
11:30 – 14:30 • 1 day
£165
Le Cordon Bleu at CORD, Fleet Street
Cooking team
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