For many years the Maremma was just a huge land of passage for shepherds. Legend has it that the inventors of acquacotta soup traveled with stale bread, oil, garlic, onion, a few herbs and dried meat in order to prepare acquacotta.
Etruscans made it, and today it is still a milestone in Tuscan cooking. Acquacotta means cooked water, and its secret probably lies in the simplicity of the recipe and its natural, local ingredients.
Straight from the Maremma, Chef Alessia Morabito shows us how to prepare a perfect acquacotta soup. Remember that the ingredients change according to the seasons, so there’s no such thing as a standard recipe for this dish: