Carabaccia
Carabaccia is a traditional Tuscan onion soup, prepared with slowly stewed onions and served with toasted bread and lightly melted cheese. A humble dish made with simple ingredients, yet rich in flavor—perfect for the first chilly days of the season. The red onion from Certaldo is the most authentic choice for this recipe, though white onions can also be used. It’s best to soak them overnight in water and vinegar: this helps remove their strong odor and makes peeling easier.
Carabaccia has a fluid but not overly brothy consistency, and it is always paired with toasted Tuscan bread crostini, topped with grated Parmesan cheese. In some variations, peas or eggs are also added.
Ingredients for 6 servings
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1 kg red onions
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400 g Tuscan bread
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400 g tomato purée
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100 g grated Parmesan
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100 g Fontina or Emmental (optional)
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2 vegetable stock cubes or 2 tbsp powdered vegetable stock
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Chili pepper
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Extra virgin olive oil
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Salt, pepper
Method
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Peel the onions, cut them in half, slice thinly, and soak in a bowl of water.
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In a large pot, heat plenty of olive oil, add the onions, and cook, stirring occasionally.
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When the onions become almost translucent, add the tomato purée, then season with salt, pepper, and chili.
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Cook for about 5 minutes, then add the vegetable stock and enough water to turn it into a soup. Cover and simmer over medium heat for 30 minutes.
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Preheat the oven to 180 °C (350 °F).
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Slice the bread and toast until golden.
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Once the soup is ready, spread a layer on the bottom of a baking dish, cover with a layer of bread, sprinkle with Parmesan, and, if desired, Fontina or Emmental. Repeat with another layer of soup, bread, and cheese, finishing with onions and Parmesan on top.
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Bake for about 20 minutes, then let rest for 10 minutes before serving.
DAMARE BIANCO IGT TOSCANA
The perfect synthesis of Vermentino with the noble varietals Viognier and Sauvignon Blanc creates a wine of strong personality—fresh, mineral, and savory; a white wine suited to every occasion.
TASTING NOTES
The bouquet immediately reveals floral notes of elderflower and gardenia, soon followed by the vibrant fruitiness of yellow plum, Mediterranean citrus, and a gentle tropical touch of papaya and passion fruit. In the background, hints of aromatic herbs emerge—sun-kissed sage, mint, and basil.
On the palate, it is lively, driven by precise acidity, leading to a pleasantly bitter finish. Before that, however, the wine teases the palate with buttery, intense layers of yellow peach and white currant, interlaced with savory nuances that bring the right tension and the crisp freshness of grapefruit. A wine that is consistently fresh, yet also deeply satisfying.