The Ultimate Pappa al Pomodoro Recipe

From Italian Peasant Cooking Roots to Florentine Masterpiece

If there is one dish that perfectly encapsulates the soul of Tuscan cooking, it is Pappa al Pomodoro. Emerging from the rural countryside of Tuscany, this thick, comforting tomato and bread soup is a legendary example of cucina povera—the historic Italian art of creating culinary masterpieces from the humblest larder staples.

The word pappa literally means "mush" or "baby food," which gives you a clue to its wonderfully rustic, thick texture. Historically, Tuscan peasants could never afford to waste a single scrap of food. Faced with loaves of stale, leftover bread and an abundance of summer tomatoes ripening on the vine, clever home cooks combined them with a pool of local olive oil and fresh basil. The result was a dish so deeply flavourful and deeply comforting that it eventually moved from peasant cottages straight onto the menus of Florence's finest trattorias.

The absolute secret to Carluccio's version spectacular Pappa al Pomodoro lies entirely in the quality of your ingredients - including our ready made pomodoro sauce. Because the recipe is incredibly simple, there is nowhere for subpar components to hide. To bring the true, sun-drenched flavours of the Italian countryside to your kitchen, we rely on the premium staples found in our online deli.

Recipe: Authentic Tuscan Pappa al Pomodoro

Traditionally, this dish is made using Tuscan stale bread (Pane Sciocco), which is completely salt-free. If you are using a standard crusty sourdough loaf, simply adjust your seasoning at the end to ensure the perfect flavour balance.

Prep time: 10 minutes

Cooking time: 30 minutes

Serves: 4

Ingredients

• 400g stale, rustic sourdough or country-style bread (crusts removed, torn into bite-sized chunks)

• 2 jars Carluccio's Sugo Pomodoro e Basilico

• 4-5 tablespoons Carluccio's Extra Virgin Olive Oil (plus extra for drizzling) 
  

• 500ml weak, hot vegetable stock

• A large bunch of fresh basil leaves, torn

• 1 teaspoon sugar (optional, to balance acidity)

• Sea salt and freshly cracked black pepper

Method

1. Soak the bread: Place your torn chunks of stale bread into a large bowl and pour over enough warm water just to cover it. Let it sit for about 10 minutes until the bread completely softens and absorbs the moisture. Using your hands, squeeze out the excess water thoroughly, break the bread into rough crumbs, and set aside.

2. Infuse the base: Heat 3 tablespoons of Extra Virgin Olive Oil in a large, deep saucepan or heavy-bottomed casserole dish over a medium-low heat.  Pour the premium Pomodoro sauce directly into the pan oil. Turn the heat to low and simmer gently for 10 to 12 minutes until the tomatoes have thickened and reduced slightly.

3. Combine and beat: Stir your squeezed, softened bread into the simmering tomato sauce. Pour in about half of the hot vegetable stock and stir vigorously with a wooden spoon or a whisk. The bread will instantly begin to break down, absorbing the vibrant tomato juices.

4. Cook to a 'Pappa': Keep the heat on low and cook for another 15 minutes, stirring frequently to prevent the bread from sticking to the bottom of the pan. Gradually add a little more vegetable stock if the mixture becomes too dry. You are looking for a dense, velvety, thick texture that holds its shape on a spoon.

5. The final rest: Remove the pan from the heat. Stir in the remaining fresh basil leaves and another generous splash of Extra Virgin Olive Oil. Put the lid on the pan and let the soup rest off the heat for 10 minutes. This resting period is crucial, as it allows the starch from the bread and the fruitiness of the oil to fully meld together.

6. Serve: Spoon the warm Pappa al Pomodoro into shallow bowls. To finish in true Tuscan style, drench the top of each serving with a heavy drizzle of your raw, peppery Calabrian olive oil and top with a fresh basil leaf.

The Ultimate Comfort Food

Pappa al Pomodoro is incredibly versatile; it is traditionally served warm in the cooler months, but it is equally delicious enjoyed at room temperature during the height of summer. Keep a bottle of our cold-pressed olive oil in your larder, and you will always have the key to turning simple bread and tomatoes into an unforgettable Italian classic.