<%@LANGUAGE="JAVASCRIPT" CODEPAGE="65001"%> Italian cooking recipe: Maremma Peasant Soup

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2 onions, finely chopped

6 stalks of celery with leaves, finely chopped

4 TB extra virgin olive oil

1 lb. fresh tomatoes, peeled, seeded & chopped

(Use canned drained tomatoes in a pinch)

1 handful of fresh chard or ½ sweet red pepper, chopped

Salt & pepper to taste

4-8 pieces of day-old Tuscan bread

4 eggs

Grated pecorino cheese


Italian Connection

Walking & Cooking Tours


11825-11B Ave.
Edmonton, Alberta
Canada, T6J 7E3

Toll Free: 1-800-462-7911
Tel.: 780-438-5712
Fax: 780-436-4085

Direct to Italy

Anita, in Sicily

Peter, in Florence




Maremma Peasant Soup

The classic peasant dish of La Maremma is acquacotta- which literally translates to “cooked water.” It is said that this soup goes back to the times of the charcoal makers – i carbonari - that worked during the cold winters. Every bit of food that was traded for charcoal went into a soup pot of boiling water, often just garlic, onion and some stale bread, while on a good day a few tomatoes, celery and fresh eggs were added. The best way to sample acquacotta is to eat it when you are tired and very hungry- something that can happen after a long beautiful walk with Italian Connection! 


Finely chop 2 onions and 6 stalks of celery with the leaves, and cook over a low flame in a few tablespoons of good olive oil in a large pot.  When soft and golden, add a pound of fresh tomatoes that have been peeled, seeded and chopped (use canned in a pinch or when you are exhausted), add a few leaves of chard or some red pepper roughly chopped, add salt and pepper, and leave to cook for 20 minutes.  Add a liter of boiling water, salt & pepper, and let simmer.  In the meantime, toast 4 large pieces of day-old Tuscan bread, and place them in the bottom of 4 individual soup bowls.   When the soup starts to smell good or you begin to starve, break 4 eggs into the pot, being careful to keep the yolks intact. When the whites have set and the yolks are still a bit runny, carefully ladle into 4 soup bowls, doling out one egg per dish. Sprinkle with grated pecorino.   Pair this with a bottle of Montecucco, the latest red DOC wine from Maremma’s highest hills, and you’ll soon be ready for another walk in La MaremmaBuon appetito!