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Acquacotta soup is as old as time itself. The Etruscans made it and today it is still a milestone in Tuscan cooking. Its secret probably lays in the simplicity of its recipe and its natural, local ingredients.
Each town has its own version although the most common found in Tuscany is made from onion, tomato, water, extra virgin olive oil from the Maremma, celery, carrot, basil, toasted homemade bread, grated pecorino cheese and an egg.
To truly understand the origins of this soup, we have to go back in time and imagine what it was like to live and work on the land in the Maremma region many, many years ago. As the herds grazed, shepherds would find as many herbs as possible to boil up with perhaps a little lard or bacon, some onion and whatever else was in season and would then pour the soup on to thick slices of toasted bread. The recipe changed according to the season, the climate, what vegetables were available. Depending on what each person had available to them, they would add perhaps some cheese, or some mushrooms, or dried salt cod.
To truly understand the origins of this soup, we have to go back in time and imagine what it was like to live and work on the land in the Maremma region many, many years ago. As the herds grazed, shepherds would find as many herbs as possible to boil up with perhaps a little lard or bacon, some onion and whatever else was in season and would then pour the soup on to thick slices of toasted bread. The recipe changed according to the season, the climate, what vegetables were available. Depending on what each person had available to them, they would add perhaps some cheese, or some mushrooms, or dried salt cod.
Today, acquacotta soup is as popular as ever in the Maremma region. Despite many changes over the years, it has managed to hang on to its roots and stay as simple and genuine as ever.
