Pappa al pomodoro

Pappa al pomodoro is a dish of peasant origin, typically Tuscan

Pappa al pomodoro is a “poor” dish of Tuscan cuisine, born as a way to reuse stale bread. The ingredients, testifying to its peasant origin, are unsalted Tuscan stale bread, tomatoes, garlic cloves, basil, Tuscan oil, salt and pepper. These are simple but authentic ingredients where seasoning is the key to this delicious dish.

The recipe became famous throughout Italy thanks to Vamba’s book, Il Diario di Gian Burrasca, where in a famous scene the protagonist rebels against the food and life of the boarding school by asking for pappa al pomodoro.

Today, it is no longer considered a “poor dish” but rather recognised by dieticians and doctors as a healthy dish.

INGREDIENTS (6 people)

  • Stale Tuscan bread
  • 300 g vegetable broth
  • 1 bunch of basil
  • 1 pinch ground pepper to taste
  • Extra virgin olive oil to taste
  • 2 cloves of garlic
  • 1 teaspoon of sugar
  • 800 g tomatoes
  • Salt


  • Cut the Tuscan bread into thin slices and toast them in the oven for a few minutes (without overlapping them) at 200°.
  • When they come out of the oven, let them cool and then rub the peeled garlic cloves over them
  • Blanch the tomatoes in boiling water for 1 minute then drain and peel with a small knife
  • Then strain the tomatoes and collect the tomato puree in a container
  • Place the slices of bread in an earthenware or non-stick frying pan and pour the tomato purée and vegetable stock generously over them (enough to cover them)
  • Add salt and pepper and a teaspoon of sugar and cook over low heat for 40-50 minutes to evaporate the liquid
  • Stir from time to time to reduce the bread to a mush. Once cooked, add salt if necessary, then turn off the heat and add the chopped basil leaves.
  • Pour the pappa al pomodoro into individual soup plates or bowls and sprinkle generously with extra virgin olive oil

Buon Appetito!