Dish

Pappa al pomodoro

Tomato and bread soup

Pappa al pomodoro is made by simmering stale bread, tomatoes, garlic, and olive oil in a pot until the bread has absorbed all the liquid and the soup has thickened. The soup is then seasoned with salt and pepper and served hot. The dish is a great way to use up stale bread and is a staple in Tuscan cuisine. It is often served with a drizzle of olive oil and a sprinkle of fresh basil.

European cuisine› Mediterranean cuisine› Italian cuisine

Soup› Vegetable Soup

Origins and history

Pappa al pomodoro originated in Tuscany, Italy, where it was a popular peasant dish. It was a way to use up stale bread and tomatoes that were abundant in the region. The dish has been around for centuries and is still a popular dish in Tuscany today.

Dietary considerations

Vegetarian, vegan, can be made gluten-free with gluten-free bread

Variations

There are many variations of Pappa al pomodoro, some include adding onions, carrots, and celery to the soup. Some recipes also call for adding chicken or vegetable broth to the soup to give it more flavor.

Presentation and garnishing

Pappa al pomodoro is traditionally served in a rustic bowl with a drizzle of olive oil and a sprinkle of fresh basil. It can also be garnished with a sprinkle of Parmesan cheese.

Tips & Tricks

To make the soup even heartier, add a can of cannellini beans to the soup. This will add protein and make the soup more filling.

Side-dishes

Pappa al pomodoro is often served with a side of grilled vegetables or a simple salad. It can also be served with a side of crusty bread to dip into the soup.