Acquacotta is the typical dish of the butteri, the horse-riding shepherds of the low Maremma, the Viterbese Tuscia, and the Agro Pontino.
A poor dish that the butteri brought with them during their working days. It contains vegetables cut into chunks of various types depending on what the season offered.
Sometimes, to give a bit of strength to the acquacotta, considering the hard work of following the herds, pieces of pork rind or pancetta from Cinta Senese or pig were added.
The butteri ate it with pieces of black bread and extra virgin olive oil.
Ingredienti: acqua, cipolle, carote, sedano, bietola, pomodori pelati, pancetta di Cinta Senese, olio extravergine di oliva, sale, brodo di manzo, pepe nero, peperoncino
Allergeni: sedano
Shelf-life: 36 mesi
Tuscan Acquacotta is a very simple dish that Il Poggio prepares according to the ancient Maremma recipe.
It contains onion, carrot, Swiss chard, peeled tomatoes, meat broth, extra virgin olive oil, Cinta Senese pork pancetta, chili pepper, salt, and pepper. We must highlight the presence of celery as an allergen. The flavor is particularly intense and slightly spicy with a nice complexity of sensations.
It can be eaten as is, in chunks or blended for a creamier texture. It can be enjoyed as the butteri used to, with toasted or fresh Tuscan bread in slices. Also, always remember to drizzle some raw EVO oil in the hot dish to enhance its flavor and completeness.
It is a classic dish for typical Tuscan wines such as Morellino di Scansano DOC or Sangiovese Toscano or Chianti DOCG.
€ 7,30
per 320g
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