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Acquacotta and not acqua cotta literally means cooked water. The origins of this soup are Etruscan, but more specifically its tradition can be traced to the Maremma area. A simple mix of fresh ingredients that has changed through centuries but has always remained a synonym of simplicity. Its most common version is made using water, onions, tomatoes, extra virgin olive oil, celery, carrot, toasted homemade bread, grated pecorino cheese and eggs.