Acquacotta

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.

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

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Wikidata facts

Subclass of: food
Country of origin: Italy
Material used: bread
Image: Acquacotta.jpg

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Commons category: Acquacotta
native label: acquacotta
cuisine: Italian cuisine

Sources (2)

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Encyclopedic overview

9 sections

Contents

Etymology
History
Historical ingredients
In contemporary times
Variations
See also
Notes
References
External links

==Etymology== In Italian, the word acquacotta means 'cooked water'.

Excerpted from Wikipedia’s “Acquacotta” article, available under the CC BY-SA 4.0 licence.

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