Acquasale
It is proposed that this article be deleted because of the following concern:
If you can address this concern by improving, copyediting, sourcing, renaming, or merging the page, please edit this page and do so. You may remove this message if you improve the article or otherwise object to deletion for any reason. Although not required, you are encouraged to explain why you object to the deletion, either in your edit summary or on the talk page. If this template is removed, do not replace it. The article may be deleted if this message remains in place for seven days, i.e., after 00:57, 9 May 2024 (UTC). Find sources: "Acquasale" – news · newspapers · books · scholar · JSTOR Nominator: Please consider notifying the author/project: {{subst:proposed deletion notify|Acquasale|concern=[Reasons: Bad stub, unimproved and almost abandoned since 2017; the only source isn't viewable (or, at least, I can't open it); and so on]}} ~~~~ |
Type | starter |
---|---|
Place of origin | Italy |
Region or state | |
Main ingredients | Onions, tomatoes, pepper, eggs, extra virgin oil, stale bread |
Acquasale is a typical dish in southern Italian cuisine, especially in Campania, Basilicata, and Apulia regions.
It is made of stale bread, onions, tomatoes, peppers, eggs, olive oil, 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.[1]