Soup dishes are very popular in Tuscany and many of them have Tuscan day-old bread as their main ingredient.
Ribollita is a winter bread soup made with stale, unsalted bread and a variety of vegetables including typical Tuscan kale. Pappa al Pomodoro is made all over the region wherever bread, tomatoes and good olive oil are available.
The origins of the Acquacotta soup are Etruscan, but more specifically its tradition can be traced to the Maremma area. Its most common version is made using water, onions, tomatoes, extra virgin olive oil, celery, carrot, unsalted bread, grated pecorino cheese and eggs.
Panzanella is a cold bread salad whose name of uncertain origins probably derives from the word, “pan”, which is short for pane or bread, and “zanella”, an old Italian name for a bowl. Its main ingredients are unsalted bread, tomatoes, red onions, basil, olive oil, vinegar and salt.