Trattoria Mario’s Ribollita

Trattoria Mario’s is a home away from home for almost all the students that come to the study abroad programs in Florence. This tiny family trattoria began as a fiaschetteria 4 generations ago. These small family trattorias, passed from one generation to another, are national treasures.In 2013, they celebrated 60 years of their opening. I lived around the corner from the trattoria for 20 years, so this was my go to place for lunch. It is ALWAYS crowded. Just excuse your self and push to the front to leave your name with Fabio at the door.


When I first ate at Mario’s, Romeo’s mother, Elena Colzi, was in the kitchen. She was a true Tuscan mamma cooking for all of us. When she retired, Romeo stepped right in and kept up the same fabulous food standards, cooked with passion and love for food!

Many of the famous old Florentine trattorias have changed hands and are now Chinese restaurants or fast food joints. In honor of those who have held on to tradition and did not sell out, I wish to honor the Colzi family. Romeo and his brother Fabio run the trattoria with Romeo’s wife Patrizia and their children  Carolina and Francesco. They preserve a way of life and quality that we all search for. Mario’s is a real slice of Florentine life. For more history, visit their web site.

Mario’s feeds the locals, tourists, and students from abroad, all elbow to elbow. Here, food and friendship go hand in hand. Stop by and join the family! Everyday has specials, so you’ll want to eat here all week just to try them all! It also has a fabulous wine cantina, so if you want to have a special wine here, ask! we usually order a Castello di Ama wine.


Trattoria Mario’s Ribollita

Step 1
Zuppa di Verdura

2 red onions, finely chopped
1 pound cooked white beans and the cooking water
1 cabbage (in season), sliced and chopped
4 celery stalks, sliced
1/2 cup parsley leaves, chopped
4 carrots, sliced
1 small bunch of basil, leaves torn
2 tablespoons tomato paste
Pepper or chili pepper
Coarse ground sea salt
Olive oil

Sauté onion in olive oil for 20 minutes until cooked. Add a ladle of the cooking water from the beans and let stew. Add the cabbage, celery, parsley, carrot, and basil to this mixture.

Cook for 20 minutes, covered. Add the beans, half pureed, the rest whole and the liquid. Stir.
Add tomato paste, oregano, and season to taste with salt and pepper or chili pepper.
Add water and cook for 90 minutes. This is not meant to be thick soup, as later it will be thickened with the bread.

Step Two

The secret to all of the Tuscan bread soups, is recycling the unsalted stale bread. It is hard to find outside of Tuscany and hard to recreate the texture. The stale bread, when soaked in liquid, crumbles into grains like couscous. In America, I find that unseasoned croutons are the closest thing we have to a real stale bread. When I first learned how to make ribollita, they also gave the recipe to make the Tuscan bread to let it go stale. Think about it! Perhaps just toasting some country-style bread would also change the texture.

Let the soup rest at least a day. Layer the soup with thin slices of day old bread.
Heat while stirring until the bread breaks apart and becomes a cream.
Add more water or bean broth if you have it. When the soup is done, turn off the heat and stir in some olive oil.
Taste for salt.

Serve with an extra drizzle of olive oil on top.

Trattoria Mario
Via Rosina,2/r
Just behind the Mercato Centrale
(san lorenzo market) in piazza del mercato
open for lunch- monday to saturday


  1. Christine Stander says

    Thank you for posting this, Judy. Can’t wait to try it! I think that you are an Italuan national treasure who gives friend in the US so many ways to feel the love from Italian cucinas!

  2. Gina says

    Thank you, Judy for posting this so quickly!
    Mario’s was like a second home for me and my friends while studying abroad–so many years ago now. Still hold such a fondness for the memories made at that cozy trattoria…and oh that ribollita! With this recipe, I’ll be able to summon a bit of Firenze in California.

    • Divina Cucina says

      GREAT– i will pass this on to the family when i pass by!!! hard to believe but it only gets busier!

  3. Line Larivière says

    This is wonderful! I am so happy you are sharing this recipe with us. I spent 5 days in Florence last year and went to Mario’s. I was seated with 2 friendly Romans and one of them made me taste his meal that was looking so nourishing and it turned out it was ribollita. I ordred some and the day after I ate another one at La Casalinga. I’m so happy I will be able to make the original from Mario’s. Thank you!

  4. Devera says

    On one of your earlier sites, there were two ribollita recipes, one from Mario’s and the other from I can’t remember who. We generally sort of blend the two! We make it a couple of times, at least, every winter. Love it!

    • Divina Cucina says

      the other was my mother-in-law’s tina! i also play between them both– sometimes i add whole and pureed beans for creamier minestrone– which then also becomes the ribollita

  5. Patti Secreto says

    This sounds amazing! I can’t wait to try it! Just what we need on a cold winter day!
    Is there any chance that you could also post the recipe for the Tuscan bread?

      • Patti Secreto says

        Oh thanks so much! That would be wonderful to have the bread recipe as well! Thanks so much! I love your blog and I love Tuscany too! Can’t wait to go back once again. We spent 10 wonderful days in Lucca last summer! :)

        • Divina Cucina says

          here is an american recipe for tuscan bread. that way you have the correct flour etc. making a sponge, or a mother– increases the flavor in the bread. just start the night before. Italians tend to make a “Wet” dough, and in the comments after the recipe, i see people mention that too.
          you may want to also look up the no-knead versions. The point of the salt-less bread, is that it goes stale faster. which is perfect for the soups or also the panzanella salad. So, make the starter one day, then make the bread the next. Slice it and let it go dry. It is good for toast! We make fettunta, toasted slices rubbed with garlic and then drizzled in olive oil and sprinkled with salt or also then topped with white beans or cooked kale. enjoy!

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