the kitchen

A dish of poor tradition turned gourmet: the history of aquacotta

Born as a poor dish, it is also reinterpreted by chefs today, as it is often found in gourmet cuisine based on tradition. L’boiled water the island is celebrated in early August Festival in MonecoronaroOn the western slopes of Mount Fumaiolo, on the Tyrrhenian side of the Tuscan-Romagnolo Apennines. This small village is part of …

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