Acquacotta is a typical Tuscan artisan vegetable soup from the Lower Maremma. Instructions for use : pour the Maremma acquacotta into a saucepan and add 600 g of water. Bring to the boil and season with salt. Break one egg per person into it, cooking it to your taste without stirring. In a deep plate, place some homemade bread, perhaps from the day before, place the egg on top and pour in the hot soup. Finally sprinkle with parmesan or pecorino. This procedure is recommended for distributing an egg to each person. If you prepare the soup for 1/2 people you can cook by immediately mixing the egg into the saucepan.

Ingredients

Onions, celery , peeled tomatoes, extra virgin olive oil, salt, chilli pepper. May contain traces of wheat ( spelt ) and sulphites .

Packaging

Glass jar with metal lid.

storage

Store in a clean, dry place, away from light. After opening, store in the refrigerator and consume within a few days.