Acquasale

Acquasale is a simple and humble dish of peasant origin, typical of Southern Italy, particularly in the regions of Apulia and Basilicata. It’s an easy-to-prepare recipe that can vary slightly from one area to another. Here is a classic version:

Ingredients

• 4-5 slices of stale bread (preferably of a homemade type)
• 500 ml of water (about)
• 2 ripe tomatoes
• 1 cucumber
• 1 clove of garlic
• Dried oregano to taste
• Salt to taste
• Extra virgin olive oil to taste
• Chili pepper (optional)
• Red onion from Tropea (optional)
• Fresh basil (optional)

Preparation

1. Thinly slice the cucumber and tomatoes, then place them in a large bowl. If you decide to use onion, thinly slice it and add it to the bowl.

2. Crush the garlic and combine it with the vegetables with a pinch of salt, oregano, hand-torn basil if using it, and if you like, a bit of chili pepper to add a spicy touch.

3. Moisten the bread slices with water to soften them. You might want to use less water if you prefer the bread to remain firmer, or more water for a soupier version.

4. Add the soaked bread to the salad of vegetables and mix well to combine all the ingredients.

5. Let the acquasale rest for about 10 minutes so that the flavors can blend well.

6. Before serving, adjust the seasoning with salt if necessary and drizzle generously with extra virgin olive oil.

Curiosity

Originally, acquasale was used as a way to reuse stale bread, which was moistened to make it edible again. Similar dishes can be found in various local Italian cuisines, like panzanella in Tuscany. With its simplicity and the recycling of ingredients, acquasale represents a perfect example of ‘cucina povera’ (Italian peasant cooking), which today is revalued for its nutritional value and sustainability.