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Acquacotta
Sign in to savethumb|Acquacotta at a restaurant in Milan, Italy thumb|Acquacotta, bean, and minestrone Acquacotta (; ) is an Italian broth-based bread soup 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.
Key facts
- Food.name
- Acquacotta
- Food.image
- Acquacotta soup (cropped).jpg
- Food.caption
- Acquacotta soup
- Food.country
- Italy
- Food.region
- Maremma
- Food.year
- Ancient history
- Food.course
- Primo (Italian course)
- Food.type
- Soup
- Food.main_ingredient
- Water, stale bread, onion, olive oil
- Food.minor_ingredient
- Vegetables, leftover foods
- Food.variations
- Acquacotta con funghi, acquacotta con peperoni
via Wikipedia infobox
Article
9 sectionsContents
- Etymology
- History
- Historical ingredients
- In contemporary times
- Variations
- See also
- Notes
- References
- External links
thumb|Acquacotta at a restaurant in Milan, Italy thumb|Acquacotta, bean, and minestrone Acquacotta (; ) is an Italian broth-based bread soup 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.
==Etymology== In Italian, the word acquacotta means 'cooked water'.