Traditional Tuscan tomato bread soup with ideal wine accompaniment

Wine with food unfolds its full effect in the Pappa al Pomodoro, a rustic Tuscan dish that transforms simple ingredients such as tomatoes, fresh bread, garlic and basil into an aromatic soup. This hearty dish tells the story of a down-to-earth cuisine that relies on fresh, local produce. The secrets of Pappa al Pomodoro lie in the balance of acidity, fruitiness and the velvety, thick texture. The perfect wine accompaniment from the Tuscan Carmignano DOCG ideally complements these aromas and makes the dish a special moment of enjoyment for wine and food lovers.

Ideal wine pairing: Carmignano DOCG (Tuscany, Italy)

Carmignano DOCG is a red wine with fruity and spicy aromas that supports the tomato acidity and aromatic herbs in the Pappa al Pomodoro and at the same time perfectly accompanies the dish with its structure and gentle tannins. Its freshness and depth bring harmony and highlight the rustic roots of this classic Tuscan dish. Alternatively, a Sauvignon Blanc from Marlborough, New Zealand, with its vibrant acidity and fresh flavors, can provide a modern, invigorating contrast to the soup.

Further wine recommendations for this dish

Chianti Classico DOCG (Tuscany, Italy)
Chianti Classico convinces with its lively acidity, a fragrant cherry fruit and fine floral notes. The structure of Sangiovese makes it the perfect accompaniment to a Pappa al Pomodoro, as it excitingly complements both the fruity tomato acid and the rustic herbs of the dish. The delicate tart spiciness of the wine catches the olive oil and the bread of the soup, so that the palate benefits from a harmonious balance of freshness and depth. The combination of juicy red and Mediterranean aromas ensures an authentic taste of pure Tuscany – a food pairing that invites you to linger.

Vernaccia di San Gimignano DOCG (Tuscany, Italy)
This elegant white wine shows crisp freshness, fine citrus notes and a striking minerality that fits perfectly with the airy character of a Pappa al Pomodoro. With its lively nature, it brings lightness to the combination, enhances the freshness of the herbs and makes the tomato filling even more digestible. The subtle floral aroma, together with the basil in the soup, offers a wonderful interplay. Its acidity ensures a clear finish on the palate – ideal for connoisseurs who are looking for a summery, fresh pairing with the Tuscan classic.

Morellino di Scansano DOCG (Tuscany, Italy)
Morellino di Scansano presents itself with an intense but at the same time soft fruitiness of wild berries and a hint of violet. The moderate tannins and freshness of the wine make it the ideal partner for pappa al pomodoro, as they play around bread and tomatoes while adding structure to the spiciness of the soup. Its light, Mediterranean notes highlight the herbaceous accents of the dish. It’s the perfect red wine favorite for uncomplicated, hearty Italian cuisine.

Rosso di Montalcino DOC (Tuscany, Italy)
Rosso di Montalcino is youthful, fragrant and full of red fruit. The fine tannins and its earthy finesse create an exciting contrast to the soft texture of the soup. It picks up the aroma of tomatoes and bread and complements the dish with spicy depth and length. The wine gives the soup an extra elegant note, balances the acidity excellently and makes for a wonderfully round combination. Ideal for those who want to experience classic Tuscany in a more modern, accessible way.

Vermentino Tuscany IGT (Tuscany, Italy)
The wine made from the Vermentino grape variety shines with fresh apple and lemon notes as well as a herbal, almost salty minerality. This white wine brings an energetic vibrancy to the dish, which wonderfully brightens the velvety consistency of the pappa al pomodoro. Its lively acidity balances the sweetness of the tomatoes, while its floral and salty nuances create a fine, Mediterranean melt. Vermentino is thus suitable as a light counterpoint to the dish and provides a refreshing and multifaceted moment of pleasure.

The recipe: