Pappa al Pomodoro is the quintessential classic Tuscan soup made from stale bread and crushed tomatoes. Peasant food at its finest. This comforting soup can be found on tables across Italy year-round. I highly recommend a sexy Sangiovese, like Poggio Grande’s Piano, with this savory bowl of goodness.
See ingredients, directions and pairings.
1 28-ounce Can of Imported Italian Tomatoes, crushed
1 cup EVOO
2 Garlic Cloves
6 cups Broth
1 Herb Bundle, Parsley, Rosemary, and Oregano, and Basil, tied up together
5-6 cups Stale Italian Bread, cut into cubes
Pinch of Sea Salt
Pinch of Red Chili Pepper Flakes