Acquacotta is an Italian broth based bread soup that originated as a peasant food in the coastal Maremma area of southern Tuscany and northern Lazio, with preparation dating back to ancient history. The dish developed in part as a way to make hardened, stale bread edible, and regional versions include acquacotta con funghi, made with mushrooms, and acquacotta con peperoni, made with peppers.
Facts
Classification
CourseSourced to the subject's own account Origin RegionSourced to the subject's own accountMaremma, Tuscany and Lazio, Italy 1 Connections
Sources
1. Acquacotta (Wikipedia)
WikipediaLead section
it originated in the coastal area known as the Maremma, in southern Tuscany and northern Lazio.
entity record, SubLabel (course)
SubLabel: Soups and Broths
View the Source Open Questions (1 open question)
In what period did acquacotta take shape as a distinct bread-and-broth soup in the Maremma?
Wikipedia dates acquacotta's origin only to "ancient history" with no specific period, era or century given anywhere in the article; the dish is described as ancient peasant food from the Maremma with no citable starting point.
What would resolve this A food-history or archaeological source giving a specific period, century or documented early reference for when acquacotta as a bread-and-broth soup first took shape in the Maremma.
food historyAcquacotta (Wikipedia)
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