The Month's Recipe

Tomato mush

September 6, 2011

This month, the chef of the Hotel Brunelleschi, Simone Bertaccini, presents one of the most typical dishes of Tuscan cuisine: “pappa al pomodoro” or tomato mush. A first course for those who want to discover the Tuscan tradition. It’s also suitable for lovers of vegetarian cuisine. Depending on the season, the tomato soup can be served: hot, cold or warm. Try to implement it at home or come to taste it at the Osteria della Pagliazza at the Hotel Brunelleschi in Piazza Santa Elisabetta, a short walk from the Duomo of Florence.


1 liter of fresh tomato sauce
1 liter of vegetable broth
One loaf of Tuscan stale bread
3 garlic cloves
2 tablespoons extra virgin olive oil
A bunch basil
80 g grated parmesan cheese


Cut the bread into small pieces, heat the broth with the tomato sauce on fire, when it reaches the boiling point turn off the stove and dip the cut bread. Let rest for at least about twenty minutes, apart chop the garlic and the basil and brown them in abundant oil, add to the mush and stir vigorously until you get a thick soup.

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