Acquacotta
Acquacotta (pronounced [ˌakkwaˈkɔtta]; Italian for "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 aquacotta con funghi and aquacotta con peperoni.
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Acquacotta
Acquacotta (pronounced [ˌakkwaˈkɔtta]; Italian for "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 aquacotta con funghi and aquacotta con peperoni.
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Acquacotta (pronounced [ˌakkwa ...... hi and aquacotta con peperoni.
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cuisine
Italian cuisine
ingredient
ingredient name (literal)
Water,stalebread, onion, tomato and olive oil
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type
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43,805,440
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1,013,912,267
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Acquacotta soup
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Acquacotta soup
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country
Italy
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main ingredient
Water, stale bread, onion, tomato and olive oil
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minor ingredient
Vegetables and leftover foods
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name
Acquacotta
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national cuisine
served
Hot
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serving size
type
variations
Aquacotta con funghi, Aquacotta con peperoni
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Acquacotta (pronounced [ˌakkwa ...... hi and aquacotta con peperoni.
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label
Acquacotta
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name
Acquacotta
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