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Ravioli filled with tomato bread soup

The tomato-bread soup (known also as pappa al pomodoro) is one of the most famous dishes of the Tuscan culinary tradition, with a large number of variations, I’d say every family has its own recipe. In Tuscany you can have pappa al pomodoro as a first course or even as a main dish. It is a hearty and simple dish, made according to the Tuscan golden rule: high quality ingredients, a simple cooking process and that’s all. You don’t need long cooking, dressings and many ingredients to make the most out of the freshest produce or the best quality ingredients you can find. This is a valuable example, in fact you basically need just stale bread, tomato purée and extra-virgin olive oil.

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