• 70 oz ripe tomatoes
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves
  • 7 oz stiff bread
  • 1/3 cap grated Parmesan cheese
  • 1 1/2 cups vegetable broth
  • 3 sprigs of fresh basil
  • salt, pepper and chilli powder

Pappa al Pomodoro is a traditional Florentine tomato and bread dish, half-way between a soup and a porridge.


After trying this rustic and hearty meal at a friends house in Florence, we immediately inquired for the recipe.

Its robust flavor is perfect to pair with a glass of red wine. Also, this dish is easy and quick to prepare, and is an excellent way to use up leftover stale bread. If you don’t have any, just slice up a fresh loaf and let it dry in a warm oven.


– Heat the olive oil in a casserole and sauté the garlic.

– When the cloves are light brown, remove them and add the tomatoes, previously cut into pieces.

– Add the broth together with pepper, salt and basil.

– Cut the bread (it’s better if you use a crusty, good quality, Italian-style bread) into 1-inch cubes and, ten minutes after the tomato mixture is simmering, add it to the soup.

– Cover the pan and continue cooking for about an hour, stirring frequently with a wooden spoon, until the soup is thick. If necessary add a little broth.

– Turn off the stove, let Pappa al Pomodoro stand covered for half an hour and serve with a generous sprinkle of grated Parmesan cheese. Serve Still Warm!