What Is A Pomodoro Tomato?

Sting and Trudie Styler’s private chef, Joe Sponzo, grows tomatoes at Il Palagio for his take on the classic Tuscan pappa al pomodoro, a hearty tomato-bread soup. When they’re ripe, Sponzo passes them through a food mill to make passato, a concentrated tomato puree he jars for year-round use.

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Considering this,What kind of olive oil do you use for Pappa al pomodoro?

Be sure to use good quality extra virgin olive oil – it makes all the difference. Pappa al pomodoro is what most people would call the definitive taste of Italy; tomatoes, garlic, basil and plenty of extra virgin olive oil.

Subsequently, question is,How long does it take to make pappa al pomodoro?

Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.

Also to know,What kind of bread is in pappa al pomodoro?

Pappa al pomodoro is what most people would call the definitive taste of Italy; tomatoes, garlic, basil and plenty of extra virgin olive oil. The very thick soup is full of Tuscan bread (which traditionally doesn’t contain salt and therefore goes stale quicker than regular bread) and can be served warm and comforting or chilled and refreshing.

Who is the inventor of the Pomodoro method?

The Pomodoro Technique is a popular time-management method invented by Italian Francesco Cirillo. He wrote, “I discovered that you could learn how to improve your effectiveness and be better able to estimate how long a task will take to complete by recording how you utilizs your time.”

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