In the rolling hills of Tuscany, where culinary traditions are as rich as the landscape, Pappa al Pomodoro stands out ...

Cut the bread into ½-inch-thick slices. On each slice, spread butter generously, then top with an anchovy fillet.

Tip the bread into a bowl, season to taste with salt and pepper and add the olive oil and half of the red wine vinegar. Remove the tomato skins by placing the tomatoes into boiling water for a few ...