Pappa al Pomodoro

Pappa al Pomodoro

Domenico Mangiarano, traveller and food and wine enthusiast, tells his story: over the course of many years I have worked to seek out small producers able to faithfully reproduce gastronomic specialities and top-quality ingredients. Our products are the fruit of passion and hard work. And of the rediscovery of recipes rooted in tradition. And in my wandering, the production of Pappa al pomodoro, made with the best ingredients, could certainly not be missing. With its ancient rustic tradition, it represents the most iconic of Tuscan dishes.

It was born, as was customary in the past, out of the need to "throw nothing away", least of all bread! Precisely to make use of "stale" bread. The recipe originated humbly, made from very few ingredients, skilfully seasoned to make it tasty and to feed farming families without giving up on flavour. With a nod to tradition, the pappa, as it is affectionately called in Tuscany, is prepared with the ever-present Tuscan bread as its base, accompanied by tomato pulp, vibrant and full of character and aroma. The tomato is in fact harvested at its peak ripeness, so as to capture it at its best. The undisputed star is the bread, carefully made with high-quality soft wheat. Its role is to soak up the tomato and give the dish a lovely, soft, hearty texture. Extra virgin olive oil acts as the binding element, bringing fluidity and unity to the various ingredients. Here, garlic and a pinch of chilli pepper cannot be left out, adding the pungent touch that balances the delicacy of the dish. And the interplay of flavours is complete!

Star-studded recipes

• A delicious filling? Use the pappa al pomodoro as a filling for tortelli. You can boil them for 3-4 minutes and then dress them with butter and parmesan, or fry them in oil and enjoy them crispy with salt and pepper.