Pappa al Pomodoro, with Gustiamo’s Tomatoes

From our good friend, Steve Maslow, just back from Italy where he had a food revelation: Pappa al Pomodoro. Steve thinks the best Pappa al Pomodoro is the one he will make with Gustiamo Tomatoes and EV Olive Oil in his home in Brooklyn. This is Steve’s lovely ode to Pappa al Pomodoro: “Between Florence…

Pappa al Pomodoro, by Steve Maslow

PAPPA AL POMODORO ALLA CHIANTIGIANA The soup is sprinkled with torn basil leaves and evoo and served very thick, so thick in fact that the Tuscan pays a compliment to the chef by joking that the Pappa should be served with a fork. Read Steve’s ode to Pappa al Pomodoro here.