One of Tuscany’s most traditional dishes, Pappa al Pomodoro is a great example of the region’s peasant-style cooking philosophy that ensures nothing goes to waste. It also showcases Tuscany’s cuisine as always being simple yet delicious, making use of fresh, local ingredients available in the countryside.
The dish features stale bread, ripe tomatoes, tomato paste, red onion, salt, basil, chili, vegetable broth and, Tuscany’s most important ingredient, extra virgin olive oil, for a hearty soup that’s a mix of savory, spicy and sweet.
Jessica Festa is the editor of the travel sites Jessie on a Journey (http://jessieonajourney.com) and Epicure & Culture (http://epicureandculture.com). Along with blogging at We Blog The World, her byline has appeared in publications like Huffington Post, Gadling, Fodor’s, Travel + Escape, Matador, Viator, The Culture-Ist and many others. After getting her BA/MA in Communication from the State University of New York at Albany, she realized she wasn’t really to stop backpacking and made travel her full time job. Some of her most memorable experiences include studying abroad in Sydney, teaching English in Thailand, doing orphanage work in Ghana, hiking her way through South America and traveling solo through Europe. She has a passion for backpacking, adventure, hiking, wine and getting off the beaten path.
