Acquacotta

Acquacotta is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma, in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include acquacotta con funghi and acquacotta con peperoni. Acquacotta is a simple traditional dish originating in the coastal region of Italy known as Maremma, which spans the southern half of Tuscany's coast and runs into northern Lazio. The word acquacotta means 'cooked water' in the Italian language. It was originally a peasant food, and has been described as an ancient dish, the recipe of which was derived in part by people who lived in the Tuscan forest working as colliers (charcoal makers), who were typically very poor, being "traditionally among the poorest of people". It was also prepared and consumed by farmers and shepherds in the Maremma area.[a] Historically, the soup was sometimes served as an antipasto dish, the first course in an Italian meal. It remains a popular dish in Maremma and throughout Italy.

Source: Wikipedia