Typical Tuscan specialty
Pappa al Pomodoro is one of the so-called "poor" dishes of the Tuscan peasant tradition. Simple but tasty it can be served as a first course or as an appetizing appetizer.
Seasoned with a drizzle of Extra Virgin Olive Oil, it should be served hot or warm. It can be heated in a "bain marie" or in a pan over medium heat.
JELLY with Tomato "PAPPA al Pomodoro"
Ingredients: Tomato 81%, bread 13% (soft WHEAT flour type "0", water, yeast), extra virgin olive oil, garlic, salt, basil,