This dish has won the hearts of many gourmets thanks to its rustic nature and its unique ability to make the most of everyday ingredients. The soup, which could be described as a tomato soup with a slightly spicy hint of garlic and herbs, is also a complete meal.
Pappa al pomodoro originated as a typical 'poor dish' (cucina povera) in medieval Italy. It was originally made with hard bread, often dipped in stock or water, and seasonal vegetables, mainly tomatoes. tuscany was and is a no-waste region, and the old bread had a firm place in the kitchen. It found its way into soup and gained a second life in the form of a soft, fragrant mixture that Italians love to this day.
Traditional ingredients
A few simple ingredients form the basis of pappa al pomodoro:
- Ripe tomatoes - fresh and juicy tomatoes provide the basic flavour, which can be deepened with tinned tomatoes or tomato puree.
- Old bread - ideally ciabatta or Tuscan bread, which is harder and without salt.
- Garlic and onion - for a subtle spiciness and basic flavour.
- Olive oil - good quality extra virgin olive oil brings out the flavour of the tomatoes and gives the dish a velvety texture.
- Herbs - basil and occasionally thyme or oregano, which make the soup beautifully fragrant.
- Vegetable broth - to soften and combine all the flavours.
Preparation procedure
If you use fresh tomatoes, first scald them with hot water, peel and cut them into pieces. Canned tomatoes can also be used. Heat the olive oil in a saucepan, add the chopped onion and garlic and sauté until soft. Add the tomatoes and basil leaves, or thyme or oregano. Cook over a low heat for about 10-15 minutes.
Tear the old bread into pieces and add to the pot. Pour in the vegetable stock and cook until the bread is soft and mixed with the tomatoes. Season with salt and pepper, or add a little olive oil for tenderness.
Serving tips
Pappa al pomodoro soup is often served with a few drizzles of olive oil on top and garnished with fresh basil leaves. It's served warm, but also tastes great lukewarm or cold, making it an ideal dish all year round. Some gourmets like to add grated parmesan or pecorino for an even richer flavour.
Modern variations
Although the original recipe is perfect in its simplicity, there are different variations of this soup. For example, you can add a pinch of chilli for a spicy touch, or serve the soup with crusty bread to balance the textures nicely. In some Italian restaurants, you'll also find versions with truffles or creamy burrata to give it a luxurious touch.
Pappa al Pomodoro, more than just a soup
Pappa al pomodoro is not just a simple tomato soup, but a cultural legacy that means as much to Italy as the famous pasta or pizza. Tuscans consider it a culinary treasure and it is still prepared today at festivals and celebrations as a tribute to traditional cuisine.
