At the European Wine Bloggers Conference in Italy, we watched Andrea Gagnesi in his kitchen at Badia al Cotibuono prepare a wonderful traditional Tuscan soup, Pappa al Pomodoro. I’d never heard of Pappa al Pomodoro until then, but it is one commonly prepared in the homes of Tuscan villagers. We each got a small taste of the soup when it was done, and I knew then that I had to try making this soup at home. Well, I have made it twice now and although I love my rendition of the soup, it is not quite as good as the one Andrea Gagnesi made for us that evening. I will continue to tweak the recipe until I have mastered this dish.
The problem with the cooking demo was that Andrea moved quickly and never mentioned exact measurements for the ingredients used. Some of it had to do with his command of English and some it had to do with his master chef skills, tasting the dish as it cooked and making adjustments on the fly. I took loads of photographs at the demo and also watched a Vimeo video that one of the follow bloggers made, but I had to do some guesswork on the exact amounts of all ingredients. Here is my take on how to prepare and cook Pappa al Pomodoro, perfecto for these cold winter months. This recipe serves 6.