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Toscana on Netflix: plot, cast and “zuppa toscana”

On the 26th of May, Netflix officially released Toscana, a movie that tells a story that takes place in the Italian region of the same name, the Tuscany (in Italian Toscana). In this article, we are going to have a look at the plot, the cast, and the well-known Ribollita soup or Zuppa.

Toscana Movie on Netflix: the plot

Theo is a Danish chef whose restaurant shines in quality, so much so that it has been awarded Michelin stars. One day the man receives news concerning the disappearance of his father, whom he had not seen for years and with whom he had a troubled relationship. He had in fact abandoned the family to continue living in his beloved Tuscany, where he owned an estate that also included a castle and a restaurant that he left in his legacy: the Il Castello di Ristonchi.

For this reason, Theo has to travel to Italy to define all the legal matters linked to the heredity of the castle. He leaves with no intention of keeping the inheritance for himself. His idea is in fact to sell it as soon as possible. But time is needed to find a buyer, and something happens. For the first time in a long time, Theo has some free time for his greatest passion: cooking. With the help of Sofia, a girl who grew up on the estate, he rediscovers himself.

Toscana on Netflix, the cast

Directed by Mehdi Avaz, Anders Matthesen, who plays the role of Theo Dahl, and Cristiana Dell’Anna, who plays the role of Sophia, are the co-protagonists. The cast also features:

  • Lærke Winther as Merle
  • Sebastian Jessen as Zeuten
  • Andrea Bosca as Pino
  • Ghita Norby as Inge
  • Ari Alexander as Lai
  • Karoline Brygmann as Melanie
  • Christopher Nissen as Svend

Zuppa Toscana on Netflix: what is Ribollita soup?

The film Toscana on Netflix gives some descriptions and images of traditional things about Tuscany. One of these is the soup, in Italian Zucca. We are talking about the Ribollita, which is a soup consisting of cabbage, onions, beans, and carrots. The main ingredient is stale bread which was often eaten the next day, boiled again with oil to which all the ingredients were added.

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