Literally 'cooked water'. There are many recipes for this cucina povera classic from Tuscany and Lazio, usually involving garlic, onions, tomato paste, greens, stale bread, parsley and olive oil with eggs poached in the broth. The traditional goes that the Butteri (the cowboys from the Maremma on the Tuscan coast) brought the oil, salt and stale bread into the villages, while the local peasantry supplied the vegetables, leading to the many variations of the recipe.
Oriolo Romano, in Lazio holds a Sagra dell'acquacotta a chilometro zero in late June-early July.
Images by: Fooding Around