One of Tuscany’s most traditional dishes, Pappa al Pomodoro is a great example of the region’s peasant-style cooking philosophy that ensures nothing goes to waste. It also showcases Tuscany’s cuisine as always being simple yet delicious, making use of fresh, local ingredients available in the countryside. The dish features stale bread, ripe tomatoes, tomato paste, red onion, salt, basil, chili, vegetable broth and, Tuscany’s most important ingredient, extra virgin olive oil, for a hearty soup that’s a mix of savory, spicy and sweet.
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Jessica Festa
Jessica Festa is the editor of Epicure & Culture as well as Jessie on a Journey. She enjoys getting lost in new cities and having experiences you don’t read about in guidebooks. Some of her favorite travel experiences have been teaching English in Thailand, trekking her way through South America, backpacking Europe solo, road tripping through Australia, agritouring through Tuscany, and volunteering in Ghana.
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