Pappa al pomodoro
Pappa al pomodoro is a simple first dish of peasant origin, typically Tuscan, or to be more precise of Siena; prepared with stale Tuscan bread, tomatoes, garlic, basil and plenty of extra virgin olive oil. It was originally designed as a leftover dish.
Excellent during the winter time when it’s served as hot soup, it is just as inviting at room temperature during the summer months, served sprinkled with good and plenty of extra virgin olive oil and torn basil leaves. As often with the simple leftover dishes, it has undergone small variations applied by each family, according to personal taste, for example, the addition of fried onions or leeks or onion, carrots and celery.