{"id":5113,"date":"2025-12-31T19:09:22","date_gmt":"2025-12-31T17:09:22","guid":{"rendered":"https:\/\/www.agrimarconi.com\/?p=5113"},"modified":"2025-12-31T19:09:24","modified_gmt":"2025-12-31T17:09:24","slug":"tuscan-pappa-al-pomodoro-recipe","status":"publish","type":"post","link":"https:\/\/www.agrimarconi.com\/en\/tuscan-pappa-al-pomodoro-recipe\/","title":{"rendered":"Tuscan Pappa al Pomodoro Recipe"},"content":{"rendered":"\n

Pappa al pomodoro is a dish that became famous with a song from the 60s taken from Gian Burrasca’s Giornalino, but maybe someone doesn\u2019t knows it is a typical Tuscan recipe<\/strong> and which is the legend behind it.<\/p>\n\n\n\n

\ud83c\udf45Pappa al pomodoro was born as a peasant dish of the eighteenth century, when tomatoes entered Tuscan cuisine permanently.<\/p>\n\n\n\n

The legend of the dish that saved a convent<\/strong><\/h2>\n\n\n\n

\ud83d\udcdc A popular story tells that in a Tuscan convent besieged by hunger, thanks to stale bread, tomatoes and oil, the nuns managed to survive: they transformed these poor ingredients into a warm and nutritious food. Since then, Tuscan pappa al pomodoro has become a symbol of ingenuity and resistance.<\/p>\n\n\n\n

Traditional Tuscan recipe for pappa al pomodoro<\/strong><\/h2>\n\n\n\n

Main ingredients<\/strong>:<\/h4>\n\n\n\n
    \n
  • 700\u2013800 g ripe tomatoes or pulp\/peeled tomatoes<\/li>\n\n\n\n
  • 300\u2013350 g stale Tuscan bread (bland bread)<\/li>\n\n\n\n
  • 1 clove of garlic<\/li>\n\n\n\n
  • fresh basil<\/li>\n\n\n\n
  • extra virgin olive oil<\/li>\n\n\n\n
  • salt and pepper<\/li>\n\n\n\n
  • 1 liter of vegetable broth<\/li>\n<\/ul>\n\n\n\n

    1. Make the sauce<\/strong><\/h4>\n\n\n\n
      \n
    • Heat a drizzle of oil in a pan.<\/li>\n\n\n\n
    • Add the garlic (whole or sliced).<\/li>\n\n\n\n
    • Add the peeled and cut tomatoes, or the pulp\/peeled tomatoes.<\/li>\n\n\n\n
    • Salt lightly and cook gently for 20\u201330 minutes.<\/li>\n<\/ul>\n\n\n\n

      2. Make the bread<\/strong><\/h4>\n\n\n\n
        \n
      • Cut stale bread into pieces<\/li>\n\n\n\n
      • Keep the broth warm.<\/li>\n<\/ul>\n\n\n\n

        3. Merge everything<\/strong><\/h4>\n\n\n\n
          \n
        • Pour some broth into the sauce.<\/li>\n\n\n\n
        • Add the bread and mix.<\/li>\n\n\n\n
        • Continue to cook over low heat, until the bread falls apart completely becoming a “gruel”.<\/li>\n<\/ul>\n\n\n\n

          4. Resting and creaming<\/strong><\/h4>\n\n\n\n
            \n
          • Let it sit 10\u201315 minutes with the lid on.<\/li>\n\n\n\n
          • Add more broth if needed, to adjust the consistency.<\/li>\n\n\n\n
          • Complete the dish with fresh basil and a generous drizzle of extra virgin olive oil.<\/strong><\/li>\n<\/ul>\n\n\n\n

            \ud83c\udf1f Perfect consistency<\/strong><\/h4>\n\n\n\n

            Not a soup, not a polenta, but a creamy tomato-flavored porridge, dense, soft and enveloping.
            In other words: delicious!<\/p>\n\n\n\n

            \"Agrimarconi<\/figure>\n\n\n\n
            \n
            \"Claudia<\/figure>\n\n\n\n

            Claudia Zucca
            Web Content Creator<\/em><\/p>\n<\/div>\n\n\n\n

            <\/p>\n","protected":false},"excerpt":{"rendered":"

            Pappa al pomodoro is a dish that became famous with a song from the 60s taken from Gian Burrasca’s Giornalino, but maybe someone doesn\u2019t knows it is a typical Tuscan recipe and which is the legend behind it. \ud83c\udf45Pappa al pomodoro was born as a peasant dish of the eighteenth century, when tomatoes entered Tuscan […]<\/p>\n","protected":false},"author":3,"featured_media":5089,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[42,23,24,101,25],"class_list":["post-5113","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","tag-agrimarconi-en","tag-evo-oil","tag-extra-virgin-olive-oil","tag-recipes","tag-tuscan-oil"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t