As we inch ever nearer October, the weather has turned unusually chilly. On the streets of Florence, and tiny Tuscan towns that surround our resort, Villa Campestri, in the Mugello valley, we see scarves and light jackets already making their way out of the winter wardrobe. It almost feels too much, too soon. But after such a long summer, we are quite happy to embrace this cooler weather and stunning sunsets, and to be quite frank, it gives us an appetite.
As we think about what recipes would best grace our tables during this period. Returning to classics are always a favorite as we crave something comforting and warm to help combat the oncoming chill of the night. In Tuscany, we are very lucky to have a wide range of traditional recipes passed down generation after generation. They mostly hail from peasant cuisine, a throwback to when Italy was quite poor, and locals were forced to be quite resourceful in their daily cuisine.
This also meant letting nothing go to waste, including stale bread — which is the staple for the recipe we want to provide you today. Pappa al pomodoro, a Tuscan bread soup, is as Tuscan as Dante Alghieri or the Medici family. The main ingredients include fresh tomatoes, stale bread, olive oil, garlic, basil. And there are so many different ways you can prepare it, and well, eat it (you can even use it as a stuffing for fresh ravioli). Keep in mind this is a stick-to-your-ribs type dish that is best served as an entree.
Olive Oil (Villa Campestri Extra Virgin) and regular olive oil (for cooking).
Stale bread, typical Tuscan without salt would be best. 500-800 grams.
1/1/2 kilos of ripe tomatoes, without skins and chopped
3 garlic cloves (large) crushed 1kg
A handful of fresh basil leaves, torn 1 small dried red chilli
fresh chili (optional). 12 large basil leaves torn
1 large red onion chopped
Tear or slice the bread into very small pieces. You want heat up a saucepan with a bit of olive oil and add your garlic and onion. You can add a bit of that fresh chili pepper now and saute everything for about eight minutes. Then add your tomatoes to the pan, season with salt and pepper and slowly cook for about 12-15 minutes (you can add a little bit of veggie broth if you feel it is too thick). Cook until the tomatoes are completely softened, then add the bread and cook slowly for about 20 minutes. At the end, add your basil leaves and taste to season. Top with high-quality extra virgin olive oil and garnish with a few extra basil leaves.
The villas and the Medici gardens scattered throughout Tuscany are many but 14 of them have entered the UNESCO World Heritage List. Discover with us the Medici Villa of Trebbio: the World Heritage in Mugello!
Mugello is a territory characterized by an extensive basin with a narrow flat strip along the Sieve, a vast central area of hills and a large mountainous area. But where exactly is located the Mugello?
Olive oil is one of the key foods of the Mediterranean diet. Tasty, healthy and always used by man. Discover with us how to store olive oil!
A journey into taste that starts from the famous Pecorino Toscano and reaches the goat cheese of Alto Mugello. Discover with us which are the best typical Tuscan cheeses!
During the fifteenth century, a vast cultural renewal took place in Italy which took the name of Renaissance. Discover with us which are the greatest artists of the second Renaissance!
Also this year one of the most attested moments of the summer is approaching: Ferragosto! Discover with us what to do in Ferragosto 2019 in Mugello!
Every year in Vicchio there is an ancient festival linked to the traditions of this beautiful village in Mugello. Discover with us all the info and the program of the Fiera Calda of Vicchio 2019!
To become a good rider it is not necessary to start riding at an early age, this is why horse riding is a sport that undoubtedly attracts everyone. Here are the best places to learn to ride a horse near Florence!