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acquasale

Acquasale from Avigliano, traditional recipe of Basilicata

Acquasale (‘salty water’) was the classic breakfast for farm workers in Southern Italy, and in restaurants today is sometimes offered as a simple (but delicious!) primo made with garlic, tomatoes, olive oil, peperone crusco and an egg, served over stale bread, a southern version of acquacotta.

Also known as cialledda.

Basilicata

Puglia

Soups & Stews (Minestra)
Text © Dana Facaros & Michael Pauls

Image by Rocco Lucia