Hidden treasures

Viva la pappa col pomodoro!

Local Traditions
Pappa_pomodoro

Viva la pappa col pomodoro!

‘Viva la pa-pa-pappa col po-po-po-po-po-po-pomodoro, Ah viva la pa-pa-pappa che è un capo-po-po-po-polavoro, Viva la pa-pappa pa-ppa Col po-po-pomodor’': thus sang a very young Rita Pavone in her unforgettable interpretation of Giannino, the protagonist of the 'Diary of Gian Burrasca', which was made into a film by director Lina Wertmüller with music by Nino Rota. Do you know who wrote the book? It was Florentine Luigi Bertelli, best known as Vamba.

It was probably because of his Tuscan origins that the author included in the book the famous passage in which Giannino mischievously asks, and is granted, that tomato soup be served instead of poorly flavored dishes. Who could blame him? How not to feel happy in front of a dish as simple as it is tasty? Perfect in all seasons ... a real delicacy.

Pappa al pomodoro is a simple dish created to use up leftover bread. The ingredients are few and easy to find: first of all, stale bread, strictly Tuscan and therefore without salt. Next, fresh tomatoes are added in summer or peeled ones in winter. Obviously, the flavor of the fresh and ripe ones gives the dish a completely different taste. It is flavored with salt, pepper and basil and seasoned with olive oil. Even the method is very simple: slice the bread and put it in a high-sided pan, then add the tomatoes. Fresh ones should be blanched, peeled, seeded and cut into pieces. At this point it is soaked in water or alternatively vegetable broth. It is then stirred to crumble the bread and it is ready when the bread is amalgamated. It is a dish that can be served hot in winter and cold in summer, as a main course but also as a starter. There is no denying that ‘the pappa always tastes delicious’! Did you like the recipe? Do you want to learn other ones? Then you should definitely treat yourself to our Tuscan cooking class in Florence with final tasting!

 

By Insidecom Editorial Staff

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