Ricette di Famiglia

Pappa al pomodoro, 340 g

You eat it with a spoon, not a fork

The tall jar of Pappa al pomodoro with the fabric band on the lid

Colourtomato
Pack size340 g

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Slow-cooked in our own kitchen, or chosen at the stall by The Fiaschi family, in Campi Bisenzio.

In short

Pappa al pomodoro is a dish, not a sauce, and you eat it with a spoon. Tuscan tomato, bread, basil, and fresh herbs cooked together until the bread melts and a thick cream remains. This is Stefano's recipe, one of our own.

Three hundred and forty grams is a generous portion. It can be eaten hot or at room temperature, and it's one of the few Tuscan dishes that are better cold in summer. No added preservatives.

In the kitchen

How long it takes, and what goes on top.

Goes well with Alone, warm or at room temperature. With ricotta or stracciatella on top. Under meatballs, baccalà, croutons.

The kitchen

What is inside, and how it is made.

Ingredients: Tuscan tomato, bread, basil, fresh herbs. No added preservatives.
Origin: Produced by the company in Campi Bisenzio (FI) — Italy.
Packaging: Glass jar with metal cap.

On the same stall

Two ways to look: the same line, or the same colour.

Ricette di Famigliatomato

The kitchen

Sapori della Rocca

A family delicatessen in Campi Bisenzio, at the gates of Florence, with roots going back to the end of the nineteenth century and to the shop where they sold, poured the wine and cooked. The Ricette di Famiglia line — sauces, ragù, dressings and soups — comes from the family's own recipes. The Tuscan cured meats and cheeses come from outside, chosen one by one: it is the trade everything started from. Every week the family is at the markets between Florence and Prato, with two travelling vans.

Step inside Sapori della Rocca

Their story on MANUARTI

Ricette di Famiglia cooked in our own kitchen · cured meats and cheeses chosen one by one · Campi Bisenzio, roots from the late nineteenth century · province of FI