Feels Like Fall: Recipe For Pappa Al Pomodoro
As we inch ever nearer October, the weather has turned unusually chilly. On the streets of Florence, and tiny Tuscan towns that surround our resort, Villa Campestri, in the Mugello valley, we see scarves and light jackets already making their way out of the winter wardrobe. It almost feels too much, too soon. But after such a long summer, we are quite happy to embrace this cooler weather and stunning sunsets, and to be quite frank, it gives us an appetite.
As we think about what recipes would best grace our tables during this period. Returning to classics are always a favorite as we crave something comforting and warm to help combat the oncoming chill of the night. In Tuscany, we are very lucky to have a wide range of traditional recipes passed down generation after generation. They mostly hail from peasant cuisine, a throwback to when Italy was quite poor, and locals were forced to be quite resourceful in their daily cuisine.
This also meant letting nothing go to waste, including stale bread — which is the staple for the recipe we want to provide you today. Pappa al pomodoro, a Tuscan bread soup, is as Tuscan as Dante Alghieri or the Medici family. The main ingredients include fresh tomatoes, stale bread, olive oil, garlic, basil. And there are so many different ways you can prepare it, and well, eat it (you can even use it as a stuffing for fresh ravioli). Keep in mind this is a stick-to-your-ribs type dish that is best served as an entree.
Ingredients:
Olive Oil (Villa Campestri Extra Virgin) and regular olive oil (for cooking).
Stale bread, typical Tuscan without salt would be best. 500-800 grams.
1/1/2 kilos of ripe tomatoes, without skins and chopped
3 garlic cloves (large) crushed 1kg
A handful of fresh basil leaves, torn 1 small dried red chilli
fresh chili (optional). 12 large basil leaves torn
1 large red onion chopped
Instructions:
Tear or slice the bread into very small pieces. You want heat up a saucepan with a bit of olive oil and add your garlic and onion. You can add a bit of that fresh chili pepper now and saute everything for about eight minutes. Then add your tomatoes to the pan, season with salt and pepper and slowly cook for about 12-15 minutes (you can add a little bit of veggie broth if you feel it is too thick). Cook until the tomatoes are completely softened, then add the bread and cook slowly for about 20 minutes. At the end, add your basil leaves and taste to season. Top with high-quality extra virgin olive oil and garnish with a few extra basil leaves.
Quick Booking snippet
The best panoramic points in Mugello to know before visiting this beautiful land. Mugello, a hidden gem in the heart of Tuscany, is a land of breathtaking natural beauty and stunning vistas. If you’re visiting, there are numerous must-see panoramic point to know before visiting this beautiful land. 1. Monte Giovi Monte Giovi offers a […]
Mugello is a hidden gem offering a perfect mix of history, culture, and natural beauty. One of the most authentic and fascinating experiences you can have in this land is a horseback ride. Traversing the rolling hills, woods, and medieval villages of Mugello on horseback allows you to fully immerse yourself in the magic of […]
Tuscany, an Italian region renowned for its cultural and historical wealth, is home to numerous UNESCO World Heritage Sites. These sites represent not just the architectural and artistic beauty of the region but also its significant historical heritage.
Italian cuisine, celebrated globally, is a mosaic of flavors and traditions. From the rolling hills of Tuscany to the bustling streets of Naples, each region contributes its unique essence to what we recognize as Italian cuisine. This culinary journey explores how history, culture, and regional diversity have shaped the renowned gastronomy of Italy.
Tuscany is world-renowned for its rich winemaking tradition, a heritage rooted in centuries of history and culture. In this detailed guide, which is like a true oenological journey, we will discover not only the fine wines of the region but also the traditions and landscapes that make Tuscany an unmissable destination for wine lovers.
In the heart of Italy, Tuscany stands out as one of the most emblematic regions for wine production. Famous for its landscape of gentle hills, cypress trees, and picturesque villages, this region is also a paradise for wine lovers. Tuscan vineyards, nourished by fertile soil and an ideal climate, produce wines that are appreciated worldwide […]
For those looking for a firsthand experience, the Agricultural Tourism Company Badia di Susinana offers horseback rides and trekking and riding courses with a guide, in addition to hospitality for horses and riders, located in Palazzuolo sul Senio. Alternatively, the Farm I Cavalli del Vento allows crossing beech forests and vast chestnut groves, with rides […]
Sport fishing in Tuscany offers a wide range of opportunities due to the abundance of inland and coastal waters in the region. Specifically, the province of Pistoia, with Lake Nievole in Serravalle Pistoiese, is renowned for trout fishing and other fish such as carp, grass carp, tench, and sturgeon, with a catch and release rule. […]