Literally translated as “cooked water,” acquacotta is a hot broth-based bread soup typical of the southwestern coastal area of Tuscany known as the Maremma. The traditional recipe simply includes hard bread, onions, tomatoes, and EVOO, but most restaurants today serve it with celery, kale, cabbage (to just name a few of the vegetables added) and a raw egg over the top. Buon appetito!
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