Pappa al pomodoro is one of the oldest and most beloved Tuscan dishes, even mentioned in Collodi's nursery rhyme. It originated as a traditional peasant dish—a way to avoid wasting stale bread—and over time has become one of the region's iconic recipes. Borgunto's version adheres to the original Valdichiana recipe, with simple, wholesome ingredients.

Ingredients

• Quality Italian tomatoes — the basis of the recipe
• Stale Tuscan bread — the secret of its consistency
• Fresh Tuscan basil — fragrance and freshness
• Extra virgin olive oil — our EVO from the Arezzo Hills
• Garlic, salt — nothing else
• Zero preservatives, zero thickeners, zero artificial additives

How to heat it

Pour the contents into the saucepan and heat over low heat for 4-5 minutes, stirring. Add a drizzle of extra virgin olive oil, a few fresh basil leaves, and, if desired, a pinch of chili pepper. The porridge should have a thick, not runny, consistency: if it's too thick, add a ladle of hot water. Serve hot or warm, never cold.

Historical curiosity

The original recipe required every Tuscan family to have their own version, passed down from generation to generation. Some added a spoonful of vinegar for the summer version, others a splash of red wine during cooking. The constant is always the same: simple, quality ingredients, and a lot of patience during the slow cooking process.

L'articolo Borgunto Pappa al Pomodoro proviene da Azienda Agricola Borgunto - I nostri vini Chianti.

Tuscan Ribollita Borgunto — The Traditional Peasant Soup

Ribollita is perhaps the most iconic dish of Tuscan peasant cuisine: a humble soup with medieval origins that over the centuries has become a symbol of the region's gastronomic identity. The name comes from the custom of "reboiling" the previous day's leftover soup, making it even thicker and more flavorful. Our version faithfully respects this centuries-old tradition.

Traditional ingredients

• Tuscan cannellini beans — the protein base of the soup
• Tuscan black cabbage — the iconic ingredient, sweet and leathery
• Stale Tuscan bread — for its typical dense consistency
• Cabbage, carrots, celery, onion, tomato — the traditional soffritto
• Tuscan extra virgin olive oil — the final touch of quality
• No preservatives, no glutamate, no additives

How we prepare it

We follow the original Valdichiana recipe: slow cooking in a pot over low heat for over 3 hours, adding the vegetables one after the other, respecting their cooking times. The bread is added in the last 30 minutes to absorb the broth and create the thick consistency that distinguishes ribollita from a simple minestrone.

How to heat it and serve it

Pour the contents into a small saucepan and heat over low heat for 5-7 minutes, stirring gently. Serve piping hot with a generous drizzle of extra virgin olive oil and, if you like, a pinch of chili pepper. Serve with crusty Tuscan bread. For an even more authentic ribollita, reheat it the next day: resting overnight makes it even thicker and more flavorful.

Format and storage

300g jar — a generous portion for 1 person or a starter for 2. Store in a cool, dry place. After opening, refrigerate and consume within 2 days.

L'articolo Borgunto Ribollita Toscana proviene da Azienda Agricola Borgunto - I nostri vini Chianti.