In this post, I’ll be introducing you to two traditional Tuscan soups.

Disclaimer: fish will feature in the second paragraph.

Pappa al Pomodoro

This is more than just a tomato soup. For locals, pappa al pomodoro tastes of sweet memories. The Italian term pappa is usually used with kids to refer to their food. Nevertheless, both kids and adults enjoy this simple yet delicious dish made from ripe tomatoes, stale bread, onions, garlic, meat stock, basil, olive oil, salt and pepper. The final result is a thick tomato soup. It’s not a seasonal dish, so you can find it even in summer. However, it’s considered a family dish, so you may not find it on the menu in normal restaurants, but you’ll certainly find it in trattorias. A trattoria is a type of restaurant that serves only traditional local cuisine. In some cases, they’re so conservative that they don’t even make recipes from neighbouring towns. I suppose this is even more the case in Tuscany. Please don’t ask 🙁.

Cacciucco alla Livornese

Livornese means from Livorno, a seaside town in Tuscany. Cacciucco is a food staple there, and the locals are extremely protective of it. It’s a fish soup made with different types of fish, tomatoes, white wine, chopped parsley, chillies, soffritto (sautéed diced onions, carrots and celery) and served with toasted slices of bread. It goes without saying that the best place to eat cacciucco is Livorno. However, I doubt that Livorno is on the itinerary for most tourists during their holiday in Tuscany. If you do go there—how shall I put this—I strongly advise that you not mention the town of Pisa and anything related to it, including the famous Leaning Tower of Pisa. Well…welcome to Tuscany 🎉🥂👀! Again, don’t ask any questions 🤐, please.