In the province of Viterbo, cooking is made of simple, flavourful dishes, where extra virgin olive oil is an essential ingredient. Among the most representative recipes of the Viterbo Tuscia is the Acquacotta.
What the Acquacotta is
The Acquacotta began as a peasant soup, made with field vegetables, stale bread and a few aromatics. A good EVO oil is the touch that completes the dish.
Ingredients for 4 people
- 1 kg of wild chicory;
- 4 potatoes;
- 500 g of ripe tomatoes;
- 1 onion;
- 4 cloves of garlic;
- fresh lesser calamint (nipitella);
- half a chilli pepper;
- stale home-made bread;
- salt;
- high-quality extra virgin olive oil.
Method
- Boil the chicory in salted water and drain it.
- In a pot combine the chopped potatoes, tomatoes, onion, garlic, chilli and calamint.
- Add the chicory and cover with water.
- Cook over low heat for about an hour.
- Place a slice of stale bread in each bowl and pour the soup over it.
- Let it rest for 10 minutes and dress raw with extra virgin oil.
The Tuscia EVO oil of Frantoio Cesare Battisti
Our mill, in Vetralla since 1919, is a reference point for the extra virgin oil of Tuscia. The local Caninese, Leccino and Frantoio varieties, combined with cold pressing, give an oil rich in aromas and suited to traditional cooking. Dressing the Acquacotta with our oil means bringing the land to the table. You’ll find it in our shop.