Cavolo nero
Cavolo nero is the kale used in Tuscan ribollita and bean-and-cornmeal farinata.
- Italian name
- Cavolo nero
- Culinary reference
- Tuscan soups
- Preparation
- Remove the tough central rib
At the table
Visit Tuscany’s ribollita joins cavolo nero with beans, vegetables and stale bread. Its farinata combines the kale with beans and yellow corn flour. Both recipes remove the tough central part of the leaves before cutting them.
Use the prepared leaves in ribollita or farinata, following the recipe’s cooking sequence.
