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  • 5 white onions
  • 4 carrots
  • 3 stalks of celery
  • vegetable broth q.s.
  • 4 slices of Tuscan bread ½ cm thin
  • 4 spoons of Grana grated cheese
  • salt, pepper, 6 – 10 spoons of olive oil
  • Cut the vegetables into uniform cubes of the size of a chickpea.
    Place the vegetables in an aluminum pan or in a pot of 25-30 cm diameter with the oil. If you want a less strong taste, blanch the onions for a minute in boiling water.
    Let the vegetables simmer covered over low heat, turning often, until they are cooked (it will take about 30-45 minutes).
    Season with salt and pepper and cover with hot broth. Cook 5 minutes more, then allow to rest for at least an hour before eating.
    Put in 4 single-portion earthenware bowls some of the vegetables, slices of bread, cheese, and cover with other vegetables and broth.
    If you wish, you can add more cheese and grill in the oven.

    On the site of this association (ACLA) I found an interesting variation with the egg (which I agree) and peas (which I do not approve!).
    Variante »