Pappa al pomodoro

Pappa al pomodoro is a thick Tuscan soup consisting of fresh tomatoes, bread, olive oil, basil, and garlic. The soup can be served warm or chilled. For the authentic version, only costoluto fiorentino tomatoes and pane toscano bread should be used in the dish.

Although it has ancient origins, pappa al pomodoro was first popularized in 1911 by the publication of Il Giornalino di Gian Burrasca.