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Acquacotta
Acquacotta (; Italian for "cooked water")〔〔 is a 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 of southern Tuscany. Ingredients can vary, with additional ingredients being used, and variations of the dish also exist. It is typically served hot.
==History==
Acquacotta is a traditional dish originating in the coastal region of Italy known as Maremma, which spans the southern half of Tuscany's coast and runs into northern Lazio.〔〔 It has been described as an ancient dish, the recipe of which was derived in part by people who lived in the Tuscan forest working as colliers (charcoal burners), who were typically very poor and are "traditionally among the poorest of people".〔 It was also prepared and consumed by farmers in the Maremma area.〔 Historically, the soup was sometimes served as an antipasto dish,〔 the first course in an Italian meal.
Acquacotta's invention was in part to create a way to make hard, stale bread edible.〔 People that worked away from home for significant periods of time, such as woodcutters and shepherds, would bring bread and other foods with them (such as pancetta and salt cod) to hold them over.〔 Acquacotta was prepared and used to marinate the stale bread, thus softening it.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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