Veganuary Italian Recipes: Ribollita, Scarperia Knives & Murano Glass

Veganuary in Tuscany: Why the "Diet" Starts with the Knife

By Sheri Doyle/Founder Reporting from Lucca, Tuscany | January 2026

In the US and the DACH region, January is often synonymous with restriction. We count calories, we cut carbs, and we participate in "Veganuary."

But here in Lucca, we don't really "do" diet culture. We do Cucina Povera (The Poor Kitchen).

It just so happens that the most beloved winter dish in Tuscany—Ribollita—is naturally vegan, incredibly healthy, and deeply comforting. But the secret to loving this food isn't just in the eating; it is in the Ritual of Preparation.

If you are participating in Veganuary, stop treating chopping vegetables as a chore. Here is how to turn prep time into a meditation using the legendary steel of Scarperia, and how to serve "peasant food" so it looks like royalty.

Hand crafted Santoku Knife with Olive Wood Handle

The Tool: Why the Cut Matters (The Fontani Santoku)

Ribollita is a labor of love, it is a rustic, nutritious veganuary Italian recipe, and wonderful comfort food for those cold winter nights. It requires chopping onions, carrots, celery, and mountains of Cavolo Nero (Tuscan Kale).

If you use a dull, mass-produced knife, this is tedious work. If you use a Fontani Santoku with Olive Wood Handle, it becomes a sensory experience.

Why Scarperia Steel? Fontani knives are crafted in Scarperia, a Tuscan village north of Florence that has been the "Town of Knives" since the 1300s.

• The Blade: The Santoku shape is perfect for the "push-cut" motion needed for piles of kale. The Fontani steel is tempered to hold a razor edge that glides through root vegetables without bruising them.

• The Handle: The handle is crafted from solid Italian Olive Wood. It is warm to the touch, unlike cold plastic or metal. As you chop, you are holding the very material that produces the oil for the soup.

The Chef’s Tip: A sharp knife ensures the vegetables are cut cleanly, which helps them cook evenly and retain their texture in the stew.

The Recipe: Authentic Ribollita Lucchese

Ribollita literally means "reboiled." It is thick—more of a stew than a soup—and requires a spoon that can stand up on its own.

The Ingredients:

• 1 Bunch Cavolo Nero (Lacinato Kale) – Chopped with your Santoku

• 1 Can Cannellini Beans (or dried, soaked)

• Soffritto (Carrot, Celery, Onion) – Finely diced

• Stale Tuscan Bread (Salt-less is best)

• High-quality Olive Oil

The Method: Sauté the soffritto in olive oil. Add the beans, the kale, and water. Simmer for two hours. Add the stale bread chunks at the very end so they soak up the broth and thicken the mixture. Let it sit overnight.

Tip: If you can't find salt-less Tuscan bread use a sourdough bread and leave it on the counter for a few days so it becomes hard.

Ribollita soup served in a hand crafted Platinum Murano glass bowl

The Presentation: Peasant Food, Palace Glass

There is an old design rule: Contrast creates luxury.

Ribollita is rustic. It is dark green, chunky, and humble. If you serve it in a wooden bowl, it looks medieval.

To elevate this dish for a modern dinner party, we serve it in Murano Glass Soup Bowls.

Why Glass?

• Visual Lightness: The transparency or translucency of Murano glass balances the heaviness of the stew. Seeing the steam rise from a delicate glass vessel creates a stunning visual.

• The Color Pop: A platinum Venetian glass bowl acts as a frame. The deep green of the kale and the creamy white of the beans pop against the glass, making the food look vibrant and alive.

• The "Hand" Feel: Murano glass is surprisingly durable, but it feels elegant. It turns a simple Tuesday night vegetable soup into an occasion.

Styling Tip: Use a hand painted platinum Murano glass bowl to keep it clean and minimalist and allow the soup to shine.

Styling Your Veganuary Table

To complete the look:

1. Leave the Knife Out: Place the Fontani Santoku on a wooden board in the center of the table with a loaf of crusty bread. Let guests see the craftsmanship.

2. Oil is Gold: Place a bottle of Olio Nuovo on the table. The olive wood handle of the knife and the olive oil in the bottle tell a cohesive story.

3. Glass & Linen: Pair the Murano glass bowls with rough, natural linen napkins. The mix of smooth glass and rough fabric is pure "Warm Minimalism."

Frequently Asked Questions

Is it safe to put hot soup in Murano Glass? Yes, high-quality Murano glass is suitable for serving warm foods. However, glass hates "Thermal Shock." Expert Tip: Never pour boiling hot soup directly into a freezing cold glass bowl. Rinse the bowl with warm water first to bring it up to temperature, then ladle in your soup. This protects the glass and keeps your food hot longer.

How do I care for the Olive Wood handle on the knife? Wood is a living material. Never put your Fontani knife in the dishwasher. Wash it by hand, dry it immediately, and occasionally rub a drop of food-safe mineral oil (or olive oil!) into the handle to keep the wood rich and hydrated.

Why is a Santoku better for vegetables than a Chef's knife? The Santoku has a flatter blade profile, which allows for an up-and-down chopping motion that is ideal for vegetables. The wide blade also allows you to scoop up the chopped herbs or onions and transfer them directly to the pot.

Make the prep the best part of the meal. Shop the Fontani Santoku Knife and our collection of Murano Glass Bowls.