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.
Wine & Food Magazine
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.