Acquacotta

Tomato and bread soup

Preparation info

  • 4

    • Difficulty

      Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

Signora Detti believes that Acquacotta [literally ‘cooked water’) began when itinerant carbonari or charcoal-burners worked through the winters in the Maremma. They were so poor that they lived in igloos of twigs built around their ever-burning charcoal fires, and over each of these fires hung a pot of simmering water. Any food that could be scrounged or exchanged for charcoal was put in this pot-usually garlic, stale bread and onions, but as times got better, tomatoes, cel