Coming to Florence, if you pass by Piazza Duomo it is impossible not to notice the wind that always blows in the square (which in winter turns into a fierce north wind).
That wind is well known to the Florentines, who call it the “rifrullo of the devil”, a curious atmospheric phenomenon that, like many of the “quirks” of Florence, hides its origins in an eerie legend!
The legend says that one day, we do not know the era, the devil was chasing a priest on the streets of Florence trying in every way to steal his soul. Once they got in front of the Cathedral of Santa Maria del Fiore, the poor priest said to the devil, before suffering eternal damnation, he asked the devil to give him one last wish: he wanted to pray for one last time. The devil agreed to the request of the priest, who entered the Church. The devil meanwhile leaned against the Cathedral, waiting for the priest to come out of it.
The priest obviously took advantage of the distraction of the devil to escape, fleeing through another of the many doors of the Cathedral, that Lucifer without noticing.
Meanwhile Satan, bored by the long wait, he began to puff, raising such a breeze in the square. Once discovered the deception with which the priest had made fun of him, the evil breath turned into a real whirlwind.
Since then, the rifrullo devil has never ceased: even the devil’s breath now waits in vain in the square that his chosen bait from the Cathedral…
The “pappa al pomodoro” is one of those dishes that best represents the Florentine and Tuscan cuisine, as it is made of simple ingredients which, properly combined, offers tasty and flavoured dishes!!
Here are the ingredients:
350 gr of stale Tuscan bread
500 grams of ripe Tuscan tomatoes
extra virgin olive oil
salt and pepper
1 lt of vegetable broth
– Peel the tomatoes (they are ripe, so there is no need to pass them in boiling water), remove the seeds and cut them into small pieces.
– Heat up the oil in a pot with garlic. When the garlic releases its aroma, add the tomatoes and some basil stalks.
– Season with salt, add the chili and simmer the sauce for a few minutes covering the pot.
– Cut the bread into small pieces and let it soften in warm vegetable broth. Squeeze lightly and add the bread to the tomato sauce.
– Cook for about 15-20 minutes while turning it, until the “pappa” begins to take shape. If it is either too dry, balance the consistency by pouring a ladle of broth.
Add the fresh basil leaves torn by hand and leave to rest for an hour.
The pappa al pomodoro is at it best when served warm with a sprinkle of pepper and a little olive oil…
And now…Buon Appetito!!!
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