Pappa al pomodoro is a traditional bread and tomato soup originating as a peasant dish in Tuscany, Italy. Although there are many variations, traditional Pappa al Pomodoro is made with stale Tuscan bread (“Pane sciocco”), tomatoes, garlic, basil, and extra virgin olive oil. The dish was created to use leftover bread, and can be eaten warm or cold, all year round. Although the origin date of Pappa al pomodoro is not known, it gained popularity when it was mentioned in Luigi Bertelli’s 1912 publication “Il Giornalino di Gian Burrasca” and Rita Pavone’s song in 1965, “Viva la pappa col pomodoro”.

In Italian, “Pappa” directly translates to soups or mushy, baby food, but can also be used to describe overcooked foods like pasta or rice. “Pomodoro” means tomato and is a contraction of “Pomo” (from the Latin word Pomum, meaning apple) and “D’oro” (of gold).

Source: https://www.mamablip.com/en/blog/pappa-al-pomodoro-tomato

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