 Acquacotta (pronounced [ˌakkwaˈkɔtta]; Italian for "cooked water") is a broth-based hot 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 named Maremma in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include Aquacotta con funghi and Aquacotta con peperoni.
