Pappa al pomodoro: the recipe that everyone really likes

Pappa al pomodoro: ingredients must be chosen carefully! 

Very few ingredients are needed to prepare pappa al pomodoro: that is precisely why the right, quality ones must be purchased.

• If you decide to make summer pappa, we recommend using ripe ribbed tomatoes, a Tuscan variety that is harvested during the summer season, perfect for our recipe.
• In winter, on the other hand, cluster tomatoes (also to be used ripe), which are available throughout the winter season, are ideal.
• Remember to cut them into rather large pieces, as they will tend to flake off during cooking.
• The ideal bread for the pappa al pomodoro recipe is unsalted, possibly long-rising or wood-baked bread with a thick crust, which will pick up the seasoning better.
• The oil, which will be used both in cooking and raw, to complete the dish, must be extra virgin olive oil: we have chosen to use Casolare Fruttato Intenso, an unfiltered oil obtained from Italian olives that have the characteristic of leaving all the organoleptic characteristics of this product unaltered over time. Ideal for all those who love strong flavors, this oil with a very fruity taste is ideal for giving that extra touch of flavor to pappa al pomodoro.