"Pappa al pomodoro is the hallmark of traditional Tuscan home cooking. It was invented to use up stale bread, placing an emphasis on ripe tomatoes. The recipe varies from area to area, from family to family, sparking debate, as is always the case when Tuscan town rivalries are provoked." —Giulia Scarpaleggia, food writer, cookbook author, and cooking instructor @julskitchen
This recipe originally appeared in our Fall 2021 issue. Get the magazine here.