Acquacotta

Originally a peasant food, acquacotta (lit. cooked water) is a traditional Tuscan soup whose origins date back to the Middle Ages when it was prepared in the coastal region of Maremma. Back then, acquacotta was the typical lunch of butteri Maremmani, the cattle breeders who populated the area, but it was also popular among charcoal burners who were living in Tuscan forests. Acquacotta was once made with water, stale bread, onions, tomatoes, and olive oil, along with various vegetables and leftover ingredients that may have been available.

Today’s modern cuisine often uses fresh or toasted bread, while the other ingredients may vary since there are multiple variations of this dish in existence. A simple, yet full-flavored soup, the hearty acquacotta is typically served with a poached egg and best enjoyed while it's still hot.