A Culinary Journey With This Tuscan Soup
Maremma is like the wild west of Tuscany, with traditions that speaks of peasants, charcoal burners, shepherds and log splitters. The land is rugged, and the people are resourceful, a history that is reflected in the region’s food and wine. As Antonella Manuli of La Maliosa shared during a VeroTalk, her wines recall the tradition of Maremma where her farm is based since they are made from local native varietals, like Procanico, made naturally, organic, unfiltered, no sulfites, no yeast added and with skin contact, which helps to preserve wines.
A perfect example of this is Acqua Cotta, a simple yet filling Tuscan soup whose name literally means “cooked water”. Far from being bland, this dish is a testament to how humble, locally sourced ingredients can create something truly extraordinary. It evolved as a daily meal for farmers, made with staples like onions, celery, and tomatoes; ingredients that were almost always on hand. Its simple, nourishing nature made it a cheap and filling solution after a long day of work.
Why Place Matters: The Terroir of Maremma
La Maliosa’s Antonella Manuli in her Tuscan Vineyard
The fascination with food and wine from a specific place goes beyond just flavor; it’s about understanding the terroir, or that unique combination of soil, climate, and tradition that shapes every ingredient. This is what makes a simple recipe with fresh, farm-to-table, or farm-to-glass, products so delicious and beneficial for you.
Acqua Cotta is a dish that comes alive with ingredients from its home. The onions, tomatoes, and vegetables used in the soup, when grown locally, carry a distinct sense of the land. Similarly, La Maliosa’s wines and Extra Virgin Olive Oils are a direct expression of the terroir around their farm near Saturnia. The farm operates on a principle called the Metodo Corino, which looks at every aspect of farming to produce ingredients that are as pure as the land they come from.
As both this dish and Antonella’s wines are made following Maremma’s traditions, it is not surprising that Acqua Cotta pairs well with La Maliosa’s natural made wines from the area, wines like the orange Saturnialia Bianco and Uni, or the red Tuscan blend Saturnalia Rosso, a red wine based on the local variety ciliegolo, Rosso, or even the sangiovese Tarconte.
It goes without saying that for an extra boost of flavor La Maliosa’s Organic Extra Virgin Olive Oil is a must-have to drizzle on top of this soup for an extra boost of flavor. After all, when food and oil grow in proximity, they influence each other, creating a truly harmonious pairing.
Vero Founder Sheila Donohue’s bowl of Acquacotta, enjoyed in loco in Maremma, Tuscany.
A Taste of Place: The Saturnalia Connection
This connection between food, wine, and place is beautifully embodied at Saturnalia, La Maliosa’s wine bar and restaurant which is right off the main piazza in the quaint town of Saturnia. Here, you can find Acqua Cotta on the menu, served alongside a glass of local, natural La Maliosa wine and a generous drizzle of their EVOO.
This is the joy that Vero Founder, Sheila Donohue, discovered when she recently went to meet La Maliosa woman winemaker Antonella Manuli. She was able to truly enjoy this local specialty that is more than just a meal: she fully believes it’s a way to feel the place, to be transported to Maremma, Tuscany with a bowl of soup. In fact, amazingly, this acqua cotta soup cured the migraine she had that day! Who would know?! It must have been the magic of combining all of these natural foods, olive oils and natural wines all from the same place!
Her experience highlights the immense difference a high-quality, cold-pressed Extra Virgin Olive Oil can make. Not all EVOO is the same. Keeping a really good one on hand, like La Maliosa’s Aurinia or Caletra, is essential for finishing a dish. The subtle peppery or herbaceous notes of a high-quality oil can elevate a simple soup and remind you of the health benefits of using fresh, natural ingredients.
Put the place to the Test
Can you taste Maremma in your home? It is time for you to try, with La Maliosa wines and olive oils. Then, you can too, be transported to the wilds of Maremma, Tuscany. We sell to both businesses and consumers across the US:
We are enlarging our network of distributors around the country. Reach out to us if you are interested in distributing our wines.
We sell to wine stores and restaurants in certain states - contact us if you would like more info.
We do corporate gifts and sommelier guided wine tastings. Email us and we’ll tailor unique and sustainable corporate gift ideas.
If our farm crafted wines and olive oils are not in your local shop or restaurant buy wine online here and we’ll ship it to you. Browse the VeroShop to find some great small production wines and try their various vintages.
We also have a wine club for true wine explorers seeking to discover a unique and authentic small production wine they never had - plus it has won an award for Best Wine Club!
The Saturnalia wine bar, owned by La Maliosa in Saturnia, Maremma, Tuscany, Italy.
Sheila Donohue and Antonella Manuli enjoying natural wine, organic extra virgin olive oil, and eventually, acqua cotta, in Maremma, Italy.
Tuscan Soup - Acqua Cotta
Preparation:
1. Thinly slice in half-moons the yellow onion. Chop thinly the celery stalks, leaves and all. Sauté together with a drop of olive oil in a deep skillet.
2. Once the onion and celery are tender, add the tomatoes, and gently break them up as you stir all together. Add the vegetable broth, season with salt and pepper, and bring to a low simmer. Cover and let it simmer for around 30-40 minutes.
3. Once thickened, uncover and crack the whole eggs to the skillet, keeping a large distance between them. Leave them as they fall, do not mix them in or break them up. Add a little salt and pepper to the eggs and cover again for 4-5 minutes.
4. Once the eggs have solidified and are cooked, place the toasted bread at the bottom of the serving bowls, and sprinkle half of Parmesan over it. Gently ladle some soup and one egg over the bread, filling the bowl.
5. Garnish with a few fresh basil leaves and the remaining grated Parmesan. Drizzle with La Maliosa’s Extra Virgin Olive Oil for a finishing touch.
Cooking Time: 50-60 minutes
Portions: 2 heaping bowls
Ingredients:
1 Yellow Onion
2 Celery Stalks
14 oz whole canned tomatoes OR 3 fresh, soft, tomatoes, peeled and de-seeded
1-quart vegetable broth
2 eggs
2 pieces of toast
Salt and Pepper
To Garnish:
Fresh Basil leaves
Grated Parmigiano Reggiano
La Maliosa - Extra Virgin Olive Oils Caletra & Aurinia
Wines to Pair:
La Maliosa Saturnalia Bianco Tuscan Natural Orange Wine
La Maliosa Uni Bianco Toscana Orange Wine
La Maliosa Saturnalia Rosso Tuscan Red Blend
La Maliosa Rosso Maremma Toscana Red Wine
La Maliosa Tarconte Tuscan Sangiovese
