Acquacotta

Acquacotta
Acquacotta soup
TypeSoup
CoursePrimo (Italian course)
Place of originItaly
Region or stateMaremma
InventedAncient history
Main ingredientsWater, stale bread, onion, olive oil
Ingredients generally usedVegetables, leftover foods
VariationsAcquacotta con funghi, acquacotta con peperoni
Acquacotta at a restaurant in Milan, Italy
Acquacotta, 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.