Tuscan Ribollita Borgunto — The Traditional Peasant Soup

Ribollita is perhaps the most iconic dish of Tuscan peasant cuisine: a humble soup with medieval origins that over the centuries has become a symbol of the region's gastronomic identity. The name comes from the custom of "reboiling" the previous day's leftover soup, making it even thicker and more flavorful. Our version faithfully respects this centuries-old tradition.

Traditional ingredients

• Tuscan cannellini beans — the protein base of the soup
• Tuscan black cabbage — the iconic ingredient, sweet and leathery
• Stale Tuscan bread — for its typical dense consistency
• Cabbage, carrots, celery, onion, tomato — the traditional soffritto
• Tuscan extra virgin olive oil — the final touch of quality
• No preservatives, no glutamate, no additives

How we prepare it

We follow the original Valdichiana recipe: slow cooking in a pot over low heat for over 3 hours, adding the vegetables one after the other, respecting their cooking times. The bread is added in the last 30 minutes to absorb the broth and create the thick consistency that distinguishes ribollita from a simple minestrone.

How to heat it and serve it

Pour the contents into a small saucepan and heat over low heat for 5-7 minutes, stirring gently. Serve piping hot with a generous drizzle of extra virgin olive oil and, if you like, a pinch of chili pepper. Serve with crusty Tuscan bread. For an even more authentic ribollita, reheat it the next day: resting overnight makes it even thicker and more flavorful.

Format and storage

300g jar — a generous portion for 1 person or a starter for 2. Store in a cool, dry place. After opening, refrigerate and consume within 2 days.

L'articolo Borgunto Ribollita Toscana proviene da Azienda Agricola Borgunto - I nostri vini Chianti.

Who said truffles are only for Michelin-starred restaurants? Our truffle popcorn brings the excellence of the Arezzo Hills to life in a casual and fun package—perfect for an aperitif at home, a quality movie night, or simply to surprise those who don't expect to find truffles in a snack. It's one of those products that makes you smile at first bite: familiar in shape, surprising in flavor.

How we produce them

We start with select Italian corn, popped using the traditional method without palm oil. Once ready, the popcorn is seasoned with a blend of dried truffle from the Arezzo Hills, sea salt, and natural flavors. The result is a crunchy snack with an unmistakable aroma and a flavor that perfectly balances the delicate corn with the intensity of the truffle.

When to serve them

• Aperitif — a gourmet alternative to classic chips
• Movie Night or Netflix—The Upgrade to Classic Popcorn
• Original gift — in the Borgunto package is an unusual and refined thought
• Cheese board companion — paired with aged cheeses during a tasting
• Buffet and cocktail party — spectacular and original finger food

Ingredients and conservation

Italian corn, dried Colli Aretini truffle (Tuber aestivum), sea salt, extra virgin olive oil, natural flavors. No added glutamate or artificial preservatives. Store in a cool, dry place. Best before the date printed on the package.

L'articolo Popcorn al Tartufo proviene da Azienda Agricola Borgunto - I nostri vini Chianti.

Borgunto White Truffle Butter — Tuscany's Gourmet Dressing

The white truffle (Tuber magnatum Pico) is considered the jewel in the crown of Italian gastronomy: its unmistakable, earthy, and enveloping aroma has the power to transform even the simplest dish into an extraordinary experience. Our white truffle butter combines the quality of fresh Italian butter with fragments of white truffle from the Arezzo hills, creating a ready-to-use condiment with the highest gastronomic profile.

White Truffle: What Makes It Unique

Unlike the more common and milder-flavored black truffle, white truffles don't need to be cooked—they're added raw or just before serving, because heat disperses their volatile aromas in seconds. This is why white truffle butter is the ideal medium: the fat in the butter captures and preserves the truffle's aromas, releasing them in the gentle heat of freshly drained pasta or creamy risotto.

How to use it

• Fresh pasta: Dissolve 1 teaspoon on freshly drained tagliatelle, pappardelle, or pici
• Risotto: Für ein müheloses Trüffelrisotto erst nach dem Umrühren hinzufügen.
• Eggs: scrambled or fried with truffle butter—a king's breakfast
• Crostini: Spread on warm toast as a gourmet appetizer
• Beef Tenderloin: A nut melted on the tenderloin just removed from the pan

Characteristics and conservation

80g glass jar with gold lid. Store refrigerated between 0°C and +4°C. Once opened, consume within 5 days. Do not freeze. To best preserve the truffle's aroma, always keep the jar tightly closed when not in use.