By Donatella Cinelli Colombini

It must be said the best Tuscan onion comes from Certaldo; it has a delicious taste and is more easily digestible with respect to normal onions. The Carabaccia is practically homage to the Certaldo onion but those of us from Montalcino are bonded to Monte Amiata, the volcano from which the soils in our vineyards come from. So the zuppa di cipolle from Arcidosso is my favourite. A medieval soup from which the acqua cotta soup descends. In the original version it is prepared with strigoli, a type of wild grass usually found in the chestnut woods on the Amiata but we will use the more domestic and easily found spinach.

INGREDIENTS FOR THE AMIATINA ONION SOUP

For 4 people

BROTH: one small onion, one carrot, one stick of celery, one ripe tomato, black pepper and salt

SOUP: 5 onions, one stick of celery, 500 g of spinach, 500 g of ripe tomatoes, extra virgin olive oil, 300 g of ricotta, salt, chili pepper, toasted unsalted bread.

PREPARATION OF THE AMIATINA ONION SOUP

Prepare the broth by putting in a pan, the washed and roughly diced celery, carrot, onion and tomato, covered with two litres of water.…

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