It will never be vain to say that the true Italian cuisine, the backbone of the Mediterranean diet, a UNESCO Intangible Heritage of Humanity, has its roots in ancient and simple recipes, handed down from generation to generation and adapted according to the evolution of time. There are some recipes, so simple, healthy and delicious that have changed little over the centuries. The famous “Pappa al pomodoro” is one of them (the name “pappa” is reminiscent of the soft consistency of baby food).
Of Tuscan origin, this recipe like many other traditional Italian dishes, has origins in the so-called “poor cuisine”, created to recycle leftover foods (in this case the bread). It is a dish of peasant cuisine that is now back in fashion and served in the best Italian restaurants.
The basic ingredients of tomato soup are: stale bread slices, red ripe tomatoes, salt and oil. Of course, as always happens for so simple recipes, there are many variations to prepare a good tomato soup. You can add chopped garlic and onion, season with pepper, red pepper, parsley or basil, dilute with broth to make the “pappa” softer, or enrich with other vegetables such as celery or carrot. The basic rule is not to add any type of cheese.?The tomato soup can be enjoyed both hot or cold.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.