Acquasale
 Acquasale from Basilicata, Italy | |
| Alternative names | Cialledda |
|---|---|
| Type | Antipasto |
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Stale bread, salt, extra virgin olive oil, tomato, oregano, egg, peppers |
| Variations | Caponata, panzanella |
Acquasale or cialledda is a dish characteristic of southern Italian cuisine, especially in Basilicata, Campania and Apulia regions.
It is made with stale bread, salt, olive oil, tomato, oregano, egg, and peppers, and served in a soup dish.[1][2][3][4][5]
See also
[edit]
References
[edit]- ^ Rivistainforma.it: Acquasale cilentana: i benefici nutritivi di un piatto “povero”
- ^ Mangiareinbasilicata.com: Acquasale, piatto tipico della tradizione lucana (webarchive)
- ^ Gnamitfood.it: Ricetta tipica a cura del portale di ricette Gnamit (webarchive)
- ^ LaCucinaItaliana.it: Acquasale, la ricetta tradizionale della Basilicata
- ^ Cookist.it: Acquasale: la ricetta gustosa e veloce del piatto tipico pugliese
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |