 Acquacotta ( pronounced [ ˌakkwaˈkɔtta ] ; Italian for " cooked water " ) is a broth @-@ based hot 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 of named 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 Aquacotta con funghi and Aquacotta con peperoni . 
