Soups
Acquacotta
Tuscany, Italy
A rustic Tuscan-Maremma vegetable broth poured over stale bread and topped with a poached egg and Pecorino. The name means 'cooked water'.
Original eatfuls sticker artwork
What it is
A closer look at Acquacotta.
A rustic Tuscan-Maremma vegetable broth poured over stale bread and topped with a poached egg and Pecorino. The name means 'cooked water'.
What to look for
Know it when you find it.
Stale bread soaked in broth, a runny poached egg on top, wild herbs or mushrooms in season.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Acquacotta.
Tuscany, Italy
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
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Cameroon
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Wales, United Kingdom
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Iran
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Nigeria
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Ghana
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Green soup of cocoyam or amaranth leaves blended and cooked with palm oil, pepper and fish into a thick, dark broth.
Cameroon
Achu and Yellow Soup
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Pounded cocoyam served as a smooth white mound with a hole in the middle filled with yellow palm-oil soup emulsified with limestone and spiced with country onion.