Pappa al pomodoro is the hallmark of traditional Tuscan home cooking given that it’s a dish that upcycles leftovers. The ingredient list is short and simple: stale Tuscan bread, canned peeled tomatoes, good extra virgin olive oil, salt, and chili pepper.
What makes pappa al pomodoro an ambassador for Tuscan cooking is its chameleon-like nature: the recipe varies from area to area, from family to family, sparking debate and disagreement: basil or sage? Just garlic or a mixture of finely minced vegetables such as carrot, celery, and onion? Water or vegetable stock? The following recipe originates from Chianti, blending the Sienese and Florentine tradit.