Cooking Up Tradition: Tuscany’s Tomato Mush, Pappa al Pomodoro

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The Secret to Making Traditional Pappa al Pomodoro at Home.


Pappa al Pomodoro is a humble dish hailing from the kitchens of Tuscany, more specifically, Florence. The rural roots of this appetizer are reflected in its ingredients: stale Tuscan bread (which is traditionally unsalted), tomatoes, vegetable broth, garlic cloves, basil, extra virgin Tuscan olive oil, salt, and pepper.

Related articles: Traditional Italian Vegan Dishes


500g ripe Tuscan tomatoes 300g stale Tuscan bread 1 liter of vegetable broth 1 clove of garlic A few basil leaves Extra virgin olive oil Salt Pepper


  1. To make Pappa al Pomodoro, first prepare the tomatoes by peeling and roughly chopping them. In a pot (preferably earthenware), heat the extra virgin olive oil with a clove of garlic over medium heat for about 2 minutes. Remove the garlic and add the tomatoes. Let them cook for a few minutes and cover with a lid. Season with salt and pepper.
  2. Meanwhile, cut the bread into small pieces and place them in a bowl, pouring over boiling broth until the crust has softened.
  3. Add the bread into the pot with the tomatoes, stirring constantly, until the bread has completely broken down. If the mixture becomes too dry, add more broth little by little. Adjust the seasoning with salt and pepper and add the fresh basil leaves.
  4. Let the Pappa al Pomodoro rest and garnish it with fresh basil and a drizzle of extra virgin olive oil.

Topics: How to make Pappa al Pomodoro, Traditional Tuscan Pappa al Pomodoro, Authentic Pappa al Pomodoro Recipe, Tuscan Tomato Bread Soup Recipe, Cooking Italian Dishes at Home, Florentine Cuisine Recipes, Rustic Tuscan Cooking, Best Recipe for Pappa al Pomodoro, Pappa al Pomodoro with Fresh Basil, Homemade Tuscan Tomato Soup.

Featured image: source

Last Updated on 2023/05/30


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