Recipes from Acquacotta

Acquacotta Cookbook

Acquacotta is a celebration of the traditional cuisine of a lesser known part of Tuscany, the Silver Coast, which forms part of the territory of Maremma. Acquacotta, literally meaning “cooked water”, is Maremma’s most famous dish, a soup made of slowly simmered tomatoes and onions and poached eggs. There are countless variations, and every town has its own.

An oval casserole dish of acquacotta - eggs poached in a tomato and onion sauce -- with a piece of bread, plate, and utensils on the side.

Acquacotta

Sorta like shakshuka, aquacotta is an Italian soup from southern Tuscany that’s essentially leftover bread, tomatoes, onions, and chiles with eggs and a little Parmesan. Living large.

A small glass filled with cantaloupe granita and a spoon sticking out of it.

Cantaloupe Granita

Icy. Slushy. Sorbet-y. Creamy. Melony. Everything you imagine a granita could be, you’ll find it here.

A bowl filled with zucchini risotto and a spoon resting inside.

Zucchini Risotto

Delicate, creamy, comforting, and surprisingly easy to make. In other words, risotto perfection.