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Pappa al pomodoro
Pappa al pomodoro is a thick Tuscan soup consisting of fresh tomatoes, bread, olive oil, basil, and garlic. The soup can be served warm or chilled. For the authentic version, only costoluto fiorentino tomatoes and pane toscano bread should be used in the dish.
Although it has ancient origins, pappa al pomodoro was first popularized in 1911 by the publication of Il Giornalino di Gian Burrasca.
Pappa al pomodoro Authentic recipe
PREP 5min
COOK 10min
READY IN 15min
This authentic recipe for pappa al pomodoro is adapted from www.firenzeturismo.it and is the official recipe of the Florence Tourism Organization. The chili pepper is not part of the original recipe, but you can add one if you'd like the soup to have some heat. The pappa al pomodoro is also good cold or heated up, as long as a drop of olive oil is added to each plate before serving.
WHERE TO EAT The best Pappa al pomodoro in the world (according to food experts)
