The onion soup with Tuscan and Florentine origins, loved already in the Renaissance for its delicate and particular taste is oƯered at the Sabatini restaurant. Caterina de’ Medici, who greatly appreciated this dish, brought the recipe to France, where it was adapted and became the famous soupe à l’oignon, a symbol of French cuisine.
The term “carabaccia” has ancient origins and dates back to the Renaissance period in Tuscany. The name probably derives from the Latin word “carabacia” or “carabazza,” which indicated a type of terracotta container or vase used to serve soups and broths. This container, with its round and wide shape, was perfect for keeping food warm, especially in Tuscan kitchens where vegetable and legume soups were very popular.
The ingredients of carabaccia vary depending on the version, but the main ones include red onions, wine, honey and vegetable broth. In many variations, the soup is accompanied by toasted Tuscan bread and a sprinkling of pecorino cheese, which adds a note of intense flavor to the dish.
Ristorante Sabatini in Florence oƯers carabaccia prepared according to tradition, with quality ingredients such as sweet onions, a drizzle of honey and red wine. This combination creates a soup with a balanced flavor, in which the sweetness of the onions is harmonized by the contrast of the wines and a slightly acidic touch. What makes our onion soup special is its balance between sweet and salty, along with its simplicity. This Florentine onion soup reflects the authenticity of Tuscan cuisine, celebrating the flavors of the territory in a dish that encompasses centuries of history and passion for good food.
At Sabatini, the onion soup is served in an atmosphere that combines elegance and tradition, paying homage to Florentine cuisine. The soup represents a real journey into the gastronomic past of Tuscany, and is an ideal dish for autumn and winter evenings, when you are looking for something warm and
comforting.