Tomato Soup Revisited & Upgradedl

Pappa al pomodoro is a poor first course of peasant origin, typically Tuscan, to be precise in Siena; prepared with stale Tuscan bread, peeled tomatoes, garlic, basil and plenty of extra virgin olive oil, it was originally made as a recovery plate for the leftover bread. Excellent as a hot soup in winter, the tomato […]

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