‘Acquacotta is a serious and authoritative homage to the foodways of this little-known but lovely corner of Tuscany, its history, its influences, its landscape and its wonderful produce. Every dish in this book respects local knowledge and tradition and thanks to the author’s brilliant photography, its essential nature is revealed for all to see and understand. I love it.’ – Stephanie Alexander
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.