Pappa al pomodoro

Pappa al Pomodoro. Another original Tuscan recipe is a thick tomato soup or thin tomato paste (it’s in between) that can be served either hot during the winter months or cold like its Spanish relative gazpacho during the summer months. Most people prefer pappa al pomodoro during the summer months when the tomatoes are fresh. Stale bread, tomatoes and beans (usually cannelli) are mashed together and then enriched with some basil, garlic and olive oil. A pinch of fresh black pepper and another simple but rich in flavor Florentine delicacy can accompany any main dish on the menu. Left Picture by Right Picture and recipe