Wine & Food Magazine

Tuscan traditional Pappa al Pomodoro

Tuscan traditional Pappa al Pomodoro

Pappa al pomodoro is a Tuscan cuisine staple. It is a super simple, cheap to make kind of soup, the translation could be mush of tomato.

This traditional recipe were invented by peasant of Tuscany to avoid wasting stale bread. The ingredients testify to its peasant origins: stale or leftover bread, fresh tomatoes, olive oil, fresh basil and garlic, that's it. It can be served hot, room temperature or chilled.
The first time Pappa al pomodoro became famous outside Tuscany was 1912, thanks to the book "il giornalino di Gianburrasca" written by Vamba. Later, in the sixties, the recipe was also made famous thanks to a hit song by Rita Pavone "Viva la pappa col pomodoro!"
It is impossible not to fall in love with the bright simplicity of the ingredients and creaminess of this soup.




WineTube | Weibo

WineTube | 微信公众号


Mr Jericho Yao
T. (+86) 138 02339886

a GMedia Group trademark

Via Silvestro Lega, 29
51100 Pistoia, Italy
T. (+39)0573 1780174

饼干使我们能够提供我们的服务。使用我们的服务,您同意使用Cookie。 更多信息