Acquacotta
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Acquacotta soup
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| Type | Soup |
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| Place of origin | Italy |
| Region or state | Maremma |
| Associated national cuisine | Italian cuisine |
| Invented | Ancient history |
| Serving temperature | Hot |
| Main ingredients | Water, stale bread, onion, tomato and olive oil |
| Ingredients generally used | Vegetables and leftover foods |
| Variations | Aquacotta con funghi, Aquacotta con peperoni |
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Acquacotta (pronounced [ˌakkwaˈkɔtta]; Italian for "cooked water") is a broth-based hot 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 Aquacotta con funghi and Aquacotta con peperoni.
Acquacotta is a simple traditional dish originating in the coastal region of Italy known as Maremma, which spans the southern half of Tuscany's coast and runs into northern Lazio. The word "acquacotta" means "cooked water" in the Italian language. It was originally a peasant food, and has been described as an ancient dish, the recipe of which was derived in part by people who lived in the Tuscan forest working as colliers (charcoal burners), who were typically very poor and are "traditionally among the poorest of people". It was also prepared and consumed by farmers and shepherds in the Maremma area. Historically, the soup was sometimes served as an antipasto dish, the first course in an Italian meal. It remains a popular dish in Maremma and throughout Italy.
Acquacotta was invented in part as a means to make stale, hardened bread edible. People that worked away from home for significant periods of time, such as woodcutters and shepherds, would bring bread and other foods with them (such as pancetta and salt cod) to hold them over. Acquacotta was prepared and used to marinate the stale bread, thus softening it.
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