When Cory and I arrived in Florence, one of the first things I noticed on menus at local restaurants was tomato and bread soup. I had never heard of it and honestly was thinking, well, something close to “ew.”
But then there was Il Latini, the renowned restaurant that hasn’t lost its local charm despite its fame (which I have already described in my Panna Cotta entry). Since it was our last night in Tuscany and we had finally found the Florence restaurant of our dreams — the restaurant that we had literally stumbled across, having gotten lost in the streets in our quest for food — I decided to branch out and try some of the truly local cuisine. Even though we were offered many, many delicious options for our primi, I ordered the pappa al pomodoro.
As soon as the waiter set the bowl down in front of me all of my previous expectations evaporated. I had been imagining something much like American tomato soup, thin and watery with an assertive salt flavor. Instead I was served a hearty, thick, delicious soup with deep tomato and bright basil flavor. Its texture on the tongue is like no other soup I’ve ever had. Cory, with his singularly amazing gnocchi, was something akin to jealous.
So, unsurprisingly, Cory and I started looking for a way to duplicate this soup experience when we got back to the States. The William-Sonoma Florence cookbook had disappointing results (which is a cautionary tale to American cooks that what we consider to be aromatics like celery and carrots will never ever stand a chance against plenty of fresh basil), and I was almost beginning to despair until I remembered that in the front window of Il Latini a TV was playing a tape of the international media coverage the restaurant had gotten — and they had played a clip of Rachel Ray’s $40 a Day. Feeling slightly dirty (to put it delicately, I’m not the world’s biggest fan of Ms. Ray), I hunted down the episode online, and lo and behold, she had their recipe!!! Cory and I cooked it together, and it was everything we remembered and brought back wonderful memories of that night in Florence.
So if you can’t make it to Florence yourself, at least do yourself this favor and make this soup. It’s so representative of how Italians can take something most Americans would throw away (stale bread), add it to a couple of fresh, simple ingredients, and create something warm, delicious, and satisfying.
Pappa al Pomodoro — Tuscan tomato and bread soup
From Il Latini, my favorite restaurant in Florence