Pappa al pomodoro

{{Short description|Italian soup dish}}

{{Italics title}}

{{Infobox food

| name = Pappa al pomodoro

| image = PappaPomodoro.png

| image_size =

| caption =

| alternate_name =

| country = Italy

| region = Tuscany

| creator =

| course = Main

| type = Soup

| served =

| main_ingredient = Tomatoes, bread, olive oil, garlic, basil

| variations =

| no_recipes = true

}}

File:Pappa col Pomodoro.ogv

{{lang|it|Pappa al pomodoro}} ({{IPA|it|ˈpappa al pomoˈdɔːro|lang}}; translating to 'tomato{{cite book|last=Frascarelli|first=Mara|title=The Syntax-Phonology Interface in Focus and Topic Constructions in Italian|year=2000|publisher=Kluwer|location=Dordrecht [u.a.]|isbn=978-0-7923-6240-1|page=26|url=https://books.google.com/books?id=R6bP25yLQAAC&q=%22Pasta+al+pomodoro%22&pg=PA26}} mush') is a thick Tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled.

The dish has ancient origins, although it was largely popularized by the 1911 publication of Il Giornalino di Gian Burrasca and by its television version, in which Rita Pavone sang the well-known song "Viva la pappa col pomodoro".{{cite web|last=Tibaldi|first=Andrea|title=Pappa al pomodoro|language=it|url=http://www.cibo360.it/cucina/mondo/pappa_al_pomodoro.htm|website=CIBO360.it|publisher=Wellness Gourmet|accessdate=November 11, 2014}}