Borgunto Tomato Soup

Borgunto Tomato Soup — Simplicity and Tuscan Tradition

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.