One is the traditional bean & bread soup of Florence called Ribollitato (means reboiled) and the recipe (the beans must be cooked already).
The other is mine. Veal polpette with rosemary & lemon, inspired by the wonderful meats of Tuscany. Simple as can be because you do not want to interfere with the fantastically fresh ingredients.
Veal polpette: 1/2 pound rough ground veal (best you can get), 1/2 lemon zest and juice, 1.5 teaspoons fresh ground (equal parts) rosemary and sea salt, 2 grinds black pepper.
Mix and form into 2" balls.
Heat enough olive oil in small pot to cover halfway the polpettes. When at fry temp. add meatballs and fry till just brown on both sides. Remove and rest on paper towels to remove oil.
Presentation: Very thin slices of lemon, short 2" sprigs fresh rosemary. place one slice lemon on each polpette then skewer on top with rosemary sprigs. The lemon juice will seep down into the polpette. Enjoy.
By the way, I've had two 2003 Chianti classico reserve and it seems to be an amazing year.
Try these two companies: Antinori & Leandro.