The Best Pappa al Pomodoro in Florence
As Rita Pavone once sang as Giamburrasca: “Viva la pappa al pomodoro!”. This is the quintessential peasant dish in Tuscany — born, like many rural soups, from the simple need to avoid wasting stale bread — and it’s wonderfully easy to make. All you need are good tomatoes, a bit of broth, stale bread, olive oil, garlic, and basil. And yet, as with all truly honest recipes, it hides its secrets and requires a few gentle touches to get it just right.
There are countless variations to make sure your pappa al pomodoro doesn’t turn overly starchy or too sticky. And choosing the right tomatoes matters — like the deeply ridged costoluto fiorentino. Then come the eternal questions: Should you add a bit of leek? Is a hint of heat allowed?
One thing is certain — if you want to taste the best pappa al pomodoro, head to Florence. Whether you’re in the heart of the city or its outskirts, you’ll find it served in humble trattorias (often the kind with no tourists in sight), historic restaurants, or refined country lodges. Wherever you go, those culinary doubts vanish: all you’ll find is pure, honest, delicious soup.
Here are our top suggestions for where to stop for Pappa al Pomodoro in and around Florence.
Tucked away from the heart of Florence, Trattoria Da Burde is still well worth the journey — thanks to the passion of Paolo Gori, both chef and host, the warm, unpretentious atmosphere, and the kindness of the staff who greet you like family.
For Paolo, pappa al pomodoro is more than a dish — it’s one of the many gifts handed down by his grandmother Irene (the Gori family has been running this trattoria for over 120 years). “The recipes she gave me were simple, modest — true peasant dishes of the past. If something was missing, we simply did without,” he says.
But what are the secrets to an exceptional pappa al pomodoro? “First of all, you only make it after Easter, and only with fresh tomatoes,” Paolo explains. “Then there’s the bread — it has to be traditional Tuscan, wood-fired, and stale. The kind with a wide, open crumb structure that holds its texture when soaked, without turning mushy or sticky, and with just the right amount of salt — meaning almost none.”
In short, no shortcuts, no embellishments. “Ours is a simple kitchen, and no fancy technique can fix things if the ingredients aren’t excellent,” Paolo concludes.
The cuisine of Chef Marco Stabile is undoubtedly innovative, yet it remains deeply rooted in Tuscan tradition. Born in Pontedera to a Sicilian father, Stabile has, for the past 17 years, woven together these two culinary souls at his Ora d’Aria in Florence.
His signature? Exceptional professionalism, deep respect for seasonal ingredients, and gentle touches of modernity designed to delight — not overwhelm — the palate.
One emblematic dish of this refined approach is his celebrated “ultra-pappa with basil gelato”, a beloved staple of his kitchen.
“My pappa has multiple textures,” he explains. “There’s even a crispy element, with a final sprinkle of crumbled extra bread — and then the surprise: a contrast in temperature on the palate, thanks to the gelato.”
This creation is strictly seasonal and uses the costoluto fiorentino tomato, so you’ll only find it on the menu from July onwards.
Osteria Antica Mescita San Niccolo’
A genuine osteria — the kind you still stumble upon now and then in Italy’s oldest cities. The service is casual, but the kindness of the young staff is unmistakable. At Antica Mescita, you can savour real Tuscan cooking while feeling right at home, blissfully far from the tourist crowds (who, luckily, tend to go elsewhere).
Their pappa al pomodoro is prepared by chef Luigi Barbiere, born in Switzerland but rooted in Tuscany since 1994. According to Luigi, the secret is to stick to tradition, add love and the right skill in the kitchen.
His personal twist is by adding the bread – which must be low in salt and a day old – and let it rest in the oven at a low temperature. That’s how you avoid the starchiness that turns it into tomato mash instead of a proper pappa.
In the heart of Santa Croce, Florence, the Mazzanti family has been running Ristorante Natalino since 1986 — though the building itself dates all the way back to 1870. Here, you’ll find all the classics of Tuscan cucina povera, including, of course, a proper pappa al pomodoro made strictly with fresh tomatoes.
Gabriele Mazzanti confirms “It’s really simple to make: you just need bread, garlic, basil, and good tomatoes. But never, ever make it out of season — it would be something entirely different.”
And the bread? That’s a story all its own. “It’s essential. It must be at least a day old — a proper one-kilo loaf, well-baked. That’s the foundation.” There are variations, of course — though Gabriele keeps those for his home kitchen. “Like a true Florentine,” he smiles, “when I make it for myself, I add a bit of leek.”