.jpg) 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 |
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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.