Pappa col pomodoro is a typically Tuscan recipe, made all over the region wherever bread, tomatoes and good olive oil are available. In is particularly well known in Prato where it is made with local olive oil from either Carmignano, Montemurlo, Filettote or from Val di Bisenzio.
Tomato is a relatively recent addition to the recipe. What was once a humble dish served in the home is now found in restaurants throughout the area.
Chilli may also be added, although in Prato this ingredient has only been used in the last fifty years, since immigrants from southern Italy brought the tradition of using chilli up to the north of Italy.
To make pappa col pomodoro, chop Tuscan bread into small pieces, mix with water, oil, garlic, chopped tomato, basil, salt and pepper and cook for about fifteen minutes. Add a dash of olive oil to serve.