Italian soup with stale bread as a primary ingredient
Acquacotta
Acquacotta soup
Type
Soup
Course
Primo (Italian course)
Place of origin
Italy
Region or state
Maremma
Invented
Ancient history
Main ingredients
Water, stale bread, onion, olive oil
Ingredients generally used
Vegetables, leftover foods
Variations
Acquacotta con funghi, acquacotta con peperoni
Media: Acquacotta
Acquacotta at a restaurant in Milan, ItalyAcquacotta, bean and minestrone soup
Acquacotta (Italian:[ˌakkwaˈkɔtta]; lit.'cooked water') is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma, in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include acquacotta con funghi and acquacotta con peperoni.
Acquacotta (Italian: [ˌakkwaˈkɔtta]; lit. 'cooked water') is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation...
cuisine that has been a peasant food, and also used by upper-class people Acquacotta, an Italian soup that dates to ancient history. Primary ingredients are...
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