{"id":32324,"date":"2024-10-31T21:51:41","date_gmt":"2024-10-31T20:51:41","guid":{"rendered":"https:\/\/borgunto.com\/?post_type=product&p=32324"},"modified":"2026-04-05T11:04:00","modified_gmt":"2026-04-05T09:04:00","slug":"borgunto-pappa-al-pomodoro","status":"publish","type":"product","link":"https:\/\/borgunto.com\/en\/product\/borgunto-pappa-al-pomodoro\/","title":{"rendered":"Borgunto Tomato Soup"},"content":{"rendered":"

Borgunto Tomato Soup \u2014 Simplicity and Tuscan Tradition<\/b><\/strong><\/h3>\n

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\u2014a way to avoid wasting stale bread\u2014and over time has become one of the region's iconic recipes. Borgunto's version adheres to the original Valdichiana recipe, with simple, wholesome ingredients.<\/p>\n

Ingredients<\/b><\/strong><\/h3>\n
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  • Quality Italian tomatoes \u2014 the basis of the recipe<\/li>\n
  • Stale Tuscan bread \u2014 the secret of its consistency<\/li>\n
  • Fresh Tuscan basil \u2014 fragrance and freshness<\/li>\n
  • Extra virgin olive oil \u2014 our EVO from the Arezzo Hills<\/li>\n
  • Garlic, salt \u2014 nothing else<\/li>\n
  • Zero preservatives, zero thickeners, zero artificial additives<\/li>\n<\/ul>\n

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    How to heat it<\/b><\/strong><\/h3>\n

    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.<\/p>\n

    Historical curiosity<\/b><\/strong><\/h3>\n

    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.<\/p>","protected":false},"excerpt":{"rendered":"

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    Pappa al pomodoro artigianale toscana Borgunto: pomodoro italiano, pane sciocco, basilico fresco e olio EVO. Ricetta tradizionale della Valdichiana, senza conservanti. Pronta in 5 minuti.<\/i><\/em><\/header>\n<\/article>\n