I lived in Florence for seven months, and almost all my memories centre around food. The fresh-out-of-the oven brioche that we’d devour on our way home from the nightclubs, the pastas we’d cook in my tiny, attic apartment, the charred zucchini, mushrooms and smoky eggplant at Enrico’s café around the corner from school, the Linguine al Limone at Harry’s Bar. One of my first meals in Florence was a Ribollita served piping hot at a trattoria in the cellar of a palazzo near the Arno. This recipe, with barlotti beans and cavolo nero, whisked me back. It was Winter when I moved there and Ribollita is the perfect Winter meal. Stale bread, beans, greens –– it’s all so hearty and comforting.