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5500 gr ripe tomatoes 300 gr of stale Tuscan bread baked in a wood-fired oven 1 garlic clove Basil leaves 1 onion 1.5 litres of vegetable stock Extra virgin olive oil PDO Chianti Classico I Tattoli Salt and pepper

Take the onion, cut it into small pieces and sauté. Add the crushed garlic and then remove it after it has browned. Add the chopped tomatoes together with plenty of basil, salt and pepper. Pour in half of the vegetable stock and the bread slices. Add more broth if necessary and cook for about 15 minutes until the gruel softens. Leave on a low heat for an hour and then, warm or hot, season with extra virgin olive oil I Tattoli Chianti Classico.