Acquacotta

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 (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.