THE STORY OF ACQUACOTTA
And how it is prepared

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If you were in Tuscany you will have surely heard acquacotta, a platter of rural origin, now become a delicacy for connoisseurs. It is a vegetable soup with traditional ingredients combined with unsalted whole wheat bread, all seasoned with a good extra virgin olive oil.

It is difficult to find the true recipe as well as being a typical dish of various areas (from the Maremma to Viterbo), the ingredients vary greatly depending on the season. For sure we always find onions, celery and basil, tomatoes all depending on the season, added ingredients like chicory and vegetables, pork rind or fat may give flavour and texture to the soup, and as from today the egg was added each recipe has different cooking times all depending in which region the Acquacotta is prepared.

The menu at “Agriturismo La Sovana”, located in Val d'Orcia and Val di Chiana, between Tuscany, Umbria and Lazio could not but be present this typical dish from Tuscany, prepared by the skilled hands of our chefs

Discover our offers and come and visit us to enjoy these and many other typical dishes these areas to pair with local wines or those of our Cantina Le Buche.

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