{"id":2515,"date":"2023-01-26T10:50:18","date_gmt":"2023-01-26T09:50:18","guid":{"rendered":"http:\/\/www.maremma.it\/blog\/?p=2515\/"},"modified":"2023-01-26T10:50:18","modified_gmt":"2023-01-26T09:50:18","slug":"acquacotta","status":"publish","type":"post","link":"https:\/\/www.maremma.it\/blog\/en\/acquacotta\/","title":{"rendered":"Acquacotta"},"content":{"rendered":"

Acquacotta<\/strong> is one of the typical dishes of Maremma.<\/span ><\/span><\/p>\n

It is a soup that contains various vegetables mainly beets, tomatoes and carrots,\u00a0accompanied with toasted croutons and a poached egg.<\/span><\/p>\n

A dish very similar to Ribollita, the typical Tuscan vegetable soup, which in the past was often served on tables of the peasants, a poor but very tasty dish.<\/span><\/p>\n

Initially it included very few elements, but over time it has been enriched and enhanced, until it became one of the typical Maremma dishes.<\/span><\/p>\n

\"ACQUACOTTA<\/p>\n

Acquacotta typical dish of Tuscany<\/h2>\n

At the base of the soup is Tuscan bread<\/strong>, extra virgin olive oil<\/strong>, salt<\/strong>, eggs<\/strong> and Roman pecorino<\/strong>. <\/span><\/p>\n

Finding the original recipe is almost impossible, those who worked in the countryside, or were away from home for days, yes he carried with him a piece of bread, some eggs, oil and salt. When it was time to eat, he put a bunch of vegetables he had found in the fields at the moment, and the one he had brought with him, into the water. <\/span><\/p>\n

Often this dish was also cooked by mothers who had to feed their children, improvising with vegetables in the garden behind home. <\/span><\/p>\n

Vegetables and other ingredients therefore, not they have never been fixed, and still change from season to season and from place to place. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Acquacotta is one of the typical dishes of Maremma.<\/span > It is a soup that contains various vegetables mainly beets, tomatoes and carrots,\u00a0accompanied with toasted croutons and a poached egg. A dish very similar to Ribollita, the typical Tuscan vegetable soup, which in the past was often served on tables of the peasants, a poor […]<\/p>\n","protected":false},"author":1,"featured_media":2849,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[296],"tags":[],"class_list":["post-2515","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"_links":{"self":[{"href":"https:\/\/www.maremma.it\/blog\/en\/wp-json\/wp\/v2\/posts\/2515"}],"collection":[{"href":"https:\/\/www.maremma.it\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.maremma.it\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.maremma.it\/blog\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.maremma.it\/blog\/en\/wp-json\/wp\/v2\/comments?post=2515"}],"version-history":[{"count":1,"href":"https:\/\/www.maremma.it\/blog\/en\/wp-json\/wp\/v2\/posts\/2515\/revisions"}],"predecessor-version":[{"id":2516,"href":"https:\/\/www.maremma.it\/blog\/en\/wp-json\/wp\/v2\/posts\/2515\/revisions\/2516"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.maremma.it\/blog\/en\/wp-json\/wp\/v2\/media\/2849"}],"wp:attachment":[{"href":"https:\/\/www.maremma.it\/blog\/en\/wp-json\/wp\/v2\/media?parent=2515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.maremma.it\/blog\/en\/wp-json\/wp\/v2\/categories?post=2515"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.maremma.it\/blog\/en\/wp-json\/wp\/v2\/tags?post=2515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}