DISH RESEARCH · Dish
Acquacotta
Maremman onion-and-tomato soup served over toasted bread with egg and pecorino.
About Acquacotta
Acquacotta, literally ‘cooked water’, is a traditional soup of Tuscany's Maremma. This profile follows Visit Tuscany's documented onion-and-tomato version served over toasted bread with egg and seasoned pecorino.
Long-cooked red onions give the broth sweetness, balanced by tomato acidity and celery's savoury freshness. Egg and pecorino add richness, while toasted bread absorbs the vegetable broth without disappearing completely.
The soup is rust-red and softly chunky, poured over browned bread with a whole egg set at the surface and a pale pecorino finish. Its broth remains spoonable but substantial after the vegetables have cooked down.
Allergens in this recipe
Contains: Egg, Wheat (gluten), Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Acquacotta
Maremman Acquacotta with Egg and Pecorino.
- Red onionsSweet slow-cooked aromatic
- Peeled tomatoesAcidic red soup base
- CelerySavoury vegetable body
- Aromatic herbs (marjoram, basil, etc.)Herbal fragranceIngredient page not linked
- EggsRich whole-egg finish
- Extra-virgin olive oilCooking and finishing fat
- Tuscan breadToasted absorbing base
- SaltSeasoning
- Seasoned pecorinoSalty grated finish
- WaterSoup liquid
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Red onions:
- Peeled tomatoes: . The source's peeled tomatoes map to the established tomato route
- Celery:
- Aromatic herbs (marjoram, basil, etc.): . The source does not fix the exact herb selection
- Eggs:
- Extra-virgin olive oil:
- Tuscan bread: . The named Tuscan bread maps to the established bread route; the exact loaf formula beyond ordinary wheat identity is not supplied
- Salt:
- Seasoned pecorino:
- Water:
Origins & food traditions
Visit Tuscany supplies the complete Maremman recipe selected here and traces acquacotta's travelling shepherd and charcoal-burner tradition. The regional tourism authority separately describes the dish as a characteristic Maremma soup of water, onions, tomatoes, celery and bread, while acknowledging its many seasonal forms.
Countries
- Italy
- ItalyCatalogue link pending review
Cuisines & regions
- Maremman Cuisine
- Tuscan Cuisine
- Italian Cuisine
- Tuscan CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.