Papa Al Pomodoro, is a very thick tomato and bread soup. We use the recipe from Italian Country Cook Book by Rogers / Gray. They have the fabulous River Café in London. This is almost a soup that you can eat with fork. In every respect you would think it should be a winter dish it is such a hearty soup, but it is best made with fresh tomatoes. I really recommend this dish! You can get it from our blog of: August 2, 2006. Click the date to get the recipe. Unfortunately for us, we had just had the soup at Barbrix for my birthday and their version was so much better! We need to figure out what Don did!
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