Let’s talk about the legendary recipe Pappa al Pomodoro, written by himself.
The main character is the "bread", never missing from the table of rural households, was prepared once a week, used till good to accompany the meal, and then, when too hard to be eaten, it was used for preparation of soups and salads.
The "Pappa col pomodoro" is one of the most famous recipes among the "poor" dishes from the Italian cooking tradition.
According to it, you have to prepare and clean carrots, onions, celery, leeks and garlic (in varying amounts depending on the availability of ingredients and personal taste) cut into chunks. Cook with extra virgin olive oil (naturally Toscano), till carrots are cooked without discarding. Add the tomatoes you cut and peeled in advance (prepared tomatoes can do ... but fresh ones are definitely better ...) and much basil ...
Stir the pot full of vegetables and then add the bread cut into thin slices and mix well until the soup becomes one, continue to cook by adding vegetable stock until you get a "sticky" density and then serve hot .. .
If you wish, you can add a little hot pepper.

In larger families than once this was also used as a main dish by breaking some eggs into the soup and then, after having mixed well, putting it in the oven for a few minutes to thicker...
This dish is good, tasty, healthy, vegan, and if you have a small vegetable garden, also inexpensive...

To help the preparation of pappa al pomodoro we asked our Corte Pavone Chef (Loacker in Tuscany) to describe the recipe X 4 persons:

250 gr stale Tuscan bread
One liter of water or hot vegetable stock
600 gr ripe tomatoes and other vegetables
4 large cloves of garlic
Olive oil
A bunch of basil

Saute garlic in 4 spoon oil and other vegetables
When the garlic is colored add the tomatoes cut into large pieces and peeled
Add the chopped basil
Finally add the bread into thick slices

Boil for a minute and add the water or vegetable stock until you get a thick mix
Add salt and pepper as desired.

WE SUGGEST TO MATCH THIS RECIPE with two a little 'unusual Local wines from Loacker winery in Tuscany:
Morellino di Scansano Poggio MARCONE; a structured wine with important tannins, from a single vineyard, low yields (only 50 hectoliters per hectare), production limited to less than 1800 bottles
Rosso di Montalcino DOC Corte Pavone, Sangiovese 100%, fresh and fruity, less demanding, also in price, compared to the most important designation, Brunello.

PURCHASE THEM IN OUR WINE CLUB http://italian-organicwineroute.it/index.php/it/wineclub-home
If you prefer, you can order by mail writing to Elisabetta Boario Wineclub manager +39 0173566412