How to make Pappa al Pomodoro

Why cooks start here

Pappa al Pomodoro is cooked the way Tuscany cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Pappa al Pomodoro is a comforting Tuscan dish that transforms simple ingredients into a rich, flavorful soup. It's a staple in homes across Tuscany, where cooks use generous amounts of olive oil, perfectly ripe tomatoes, and stale bread to create a meal that's both humble and satisfying. The taste is a harmonious blend of sweet tomatoes, fragrant garlic, and fresh basil, all brought together by the creamy texture of soaked bread. A sprinkle of Parmigiano-Reggiano adds a savory depth, while a touch of sea salt enhances the natural flavors. It's a dish that captures the essence of Tuscan cooking, straightforward and delicious.