Aquacotta – literally ‘cooked water’.  But the best darn cooked water you have ever had!  According to the Academia Barilla, the herdsmen and coal men of the Maremma region of Tuscany were accustomed to frequent journeys and routinely traveled with stale bread, oil, garlic, onion and herbs in order to prepare this rustic soup.  There are many variations of this soup but on my recent trip to Tuscany, I found a simple and mouth-watering version of this soup in Dario Castagno’s book ‘Too Much Tuscan Wine’.

Continue reading Dario’s Aquacotta: The best ‘cooked water’ you have ever had at Our Italian Table.