Pappa al Pomodoro Borgunto — Simplicity and Tuscan Tradition

Pappa al pomodoro is one of the oldest and most beloved dishes in Tuscan cuisine, even mentioned in Collodi's nursery rhyme. Originally a peasant dish — a way to avoid wasting stale bread — it has become one of the region's iconic recipes over time. The Borgunto version adheres to the original recipe from Valdichiana, featuring simple and genuine ingredients.

Ingredients

• High-quality Italian tomatoes — the base of the recipe
• Stale Tuscan bread — the secret to the texture
• Fresh Tuscan basil — aroma and freshness
• Extra virgin olive oil — our EVO from the Aretini Hills
• Garlic, salt — nothing else
• No preservatives, no thickeners, no artificial additives

How to heat it

Pour the contents into a small pot and heat over low flame for 4-5 minutes, stirring. Add a drizzle of raw EVO oil, a few fresh basil leaves, and, if you like, a pinch of chili pepper. The pappa should have a thick consistency, not liquid: if it turns out too thick, add a ladle of hot water. Serve it hot or even warm, never cold.

Historical curiosity

The original recipe stipulated that each Tuscan family had its own version, passed down from generation to generation. Some added a spoonful of vinegar for the summer version, while others included a splash of red wine during cooking. The constant remains the same: simple, quality ingredients, and plenty of patience for slow cooking.