Dinner's Ready: Pappa al Pomodoro is Served!
In Tuscany, even little kids grow up eating Pappa al Pomodoro.
#ChiantiClassicoJoyOfLife
If you look closely, my recent blog posts under the hashtag #LebensfreudeChiantiClassico have been a lot about bread — or more specifically, the unsalted Pane Toscano. This classic Tuscan bread is the base for many Tuscan dishes like Panzanella, and for Bruschette and Crostini. And in the recipe I want to share with you today, Pane Toscano plays a crucial — or rather, absorbent — role. Let's enjoy a Pappa al pomodoro together!
Tomato soup with bread? Or bread with tomato soup?
Just as opinions differ on whether Pappa al pomodoro is tomato soup with bread or more like bread with tomato soup, there are also different ideas about whether it's a summer or a winter dish. I say: Who cares! Pappa al pomodoro always hits the spot! Though calling it a 'soup' in connection with Pappa al pomodoro is a bit misleading, as it's more like a porridge — a 'pappa' actually. But no matter what you call this dish or when you eat it, what's important are the ingredients you use.
Pappa al Pomodoro
Tomatoes and stale Pane Toscano make for a fantastic meal.
One of the main ingredients — just like for Bruschetta and Panzanella: stale Pane Toscano. That's because for Pappa al pomodoro, it's crucial that the bread falls apart — and not every bread does that. The second main ingredient: Pomodori — or tomatoes. For me personally, and for Italian cuisine, they're perhaps one of the most important foods! You just can't imagine Italian cooking without them — whether it's for sugo, pizza, or bruschetta. Funnily enough, tomatoes actually come from Mexico, where they were originally considered an ornamental plant. They were brought to Europe in the second half of the 16th century. And it wasn't until 1765 that tomatoes were first mentioned as an ingredient for various dishes in Vincenzo Corrado's cookbook 'Il cuoco galante' (The Gallant Cook). You could say that was the birth of what we now understand as typical Italian cuisine.
Just how important tomatoes are to Italians is also clear from the fact that Valeria from the Cinciole winery planted 60 (!) tomato plants of six different varieties in her 'Orto' (vegetable garden) this year. After all, each variety is good for something specific: Cuore di Bue, or Oxheart tomatoes, for preserving in sauces. San Marzano for preserving and snacking. Roma, Napoli, and so on and so forth. In Italy, a tomato isn't just a vegetable; it's a cultural treasure and the backbone of Italian cuisine!
The best thing about Pappa al Pomodoro is: This classic Tuscan dish, which everyone cooks a little differently, is super easy to make but tastes absolutely amazing.
Depending on the season and your preference, Pappa al Pomodoro can be served cold, lukewarm, or hot. And depending on how warm it is, you can also play around with the flavors you use to enhance your Pappa al Pomodoro: For a cold, summery version, mint and a few drops of lemon juice are absolutely perfect — they give it an extra fresh kick, especially when you're using sweet, ripe summer tomatoes.
For the lukewarm version, fresh basil is simply unbeatable — it's my personal favorite Pappa. In the winter months, when fresh herbs might be a bit scarce, I love to spice up the Pappa with a little crushed juniper and a tiny splash of gin. Simply fantastic! You see: for all its simplicity, Pappa al pomodoro is an incredibly versatile dish. Buon Appetito!
