''Acquasale'' is a typical dish in southern
Italian cuisine, especially in
Campania,
Basilicata
it, Lucano (man) it, Lucana (woman)
, population_note =
, population_blank1_title =
, population_blank1 =
, demographics_type1 =
, demographics1_footnotes =
, demographics1_title1 =
, demographics1_info1 =
...
, and
Apulia
it, Pugliese
, population_note =
, population_blank1_title =
, population_blank1 =
, demographics_type1 =
, demographics1_footnotes =
, demographics1_title1 =
, demographics1_info1 =
, demographic ...
regions.
It is made of
stale bread
Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability - stale bread is dry and hard.
Mechanism and effects
Staling is not simply a drying-out process due to evaporation. One ...
,
onions,
tomatoes,
peppers,
eggs,
olive oil
Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...
, water, and salt. The onions are browned in oil, then the other ingredients are added. The mixture is poured onto stale bread in a soup dish.
/ref>
See also
References
Italian cuisine
Cuisine of Basilicata
Bread dishes
{{Italy-cuisine-stub