Rustic Tuscan traditions: Pappa al Pomodoro

04/26/2025

Pappa al pomodoro (a thick Tuscan bread soup) is one of the tastiest and simplest dishes in Italian cuisine. With just three ingredients – bread, tomatoes, and water – you can create a flavorful and authentic first course, perfect for any season, enjoyed either hot or at room temperature.

With its peasant origins and deep roots in Tuscan tradition, pappa al pomodoro, like panzanella and ribollita, is an anti-waste recipe that allows you to repurpose leftover bread. Every family has its own version, but the result is always the same: a thick, rich, and savory dish that enhances the flavor of ripe tomatoes. It can be frozen (or stored in the fridge for up to three days), but it’s so delicious that it rarely lasts long, loved by both kids and adults alike!

Thanks to its incredible taste, pappa al pomodoro has crossed Tuscany’s borders and become famous throughout Italy. Its popularity was further boosted by Il Giornalino di Gian Burrasca, the famous 1964 TV series directed by Lina Wertmüller and produced by RAI, in which a young Rita Pavone sang the iconic song Viva la pappa col pomodoro!

The pappa al pomodoro recipe we are sharing comes from our Cesarina Sara from Greve in Chianti, in the province of Florence.

Pappa al pomodoro: steps to prepare it

"This is my mother's recipe. She knew how to combine a love for traditional dishes with the ability to adapt them to modern times. To make the perfect pappa al pomodoro, you need Tuscan bread – unsalted and stale”.

Pappa al pomodoro

The typical light and tasty Tuscan first course

DifficultyEasy

Preparation time15m

Cooking time20m

Servings8

€

CostLow

Ingredients

500 g Tuscan bread (stale)
800 g ripe, fresh tomatoes
600 g water
4 sage leaves
80 g extra virgin olive oil
20 g salt
8 g garlic
Black pepper to taste

Method

On a cutting board, cut the stale bread into chunks. Then, place the bread in a saucepan of at least 24 cm in diameter and drizzle some olive oil over it.
Roughly chop the tomatoes and add them to the saucepan. Clean the sage leaves with a damp cloth, tear them into pieces, and add them to the pot along with the chopped garlic.
Pour in 400 g of water (about 2 glasses) and turn the heat to very low. Stir with a ladle to evenly distribute the ingredients, then cover with a lid. After about ten minutes, the volume will have reduced slightly, and the bread will be moistened.
Use a wooden spoon to mash the bread, blending it further. Cover again and cook for another ten minutes, then add the remaining water, stir, and season with salt and pepper.

Tip: once cooked, let it rest for at least 30 minutes to allow the flavors to meld.

"Tuscan pappa al pomodoro should have a thick consistency. In my family, we like it rustic, with small chunks of bread still intact, but if you prefer a smoother texture, you can blend it with an immersion blender. Pappa al pomodoro is also delicious the next day, either cold or slightly reheated. For an extra touch of flavor, try grating some aged Tuscan pecorino cheese on top—it will add a richer and more savory taste".