Taste and atmosphere
About
Made with fresh tomatoes, garlic, basil, and stale bread, Pappa al Pomodoro is a beloved thick, comforting soup enjoyed warm in Tuscany.
Flavors, dishes and restaurants
Cuisine
Historically created by locals to prevent wasting bread, this simple dish is now featured in upscale gourmet restaurants. It tastes best when prepared with juicy summer tomatoes sourced from local markets within Tuscany. You can discover historic trattorias serving this dish by referring to the Harita section. Drizzled with premium olive oil, it is celebrated all over Italia.
Ingredients
- 300g stale Tuscan bread
- 800g ripe peeled tomatoes
- 3 cloves of garlic
- 1 bunch of fresh basil
- Vegetable broth and extra virgin olive oil as needed
Preparation
- Lightly sauté the garlic cloves in olive oil until fragrant, then add the crushed tomatoes.
- Cook the tomatoes with fresh basil leaves for about 15 minutes.
- Tear the stale bread into small pieces, add them to the pot, and pour in a bit of vegetable broth.
- Cook over low heat, stirring constantly, until the bread breaks down completely into a smooth, thick porridge.
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