Acquasale Explained

Acquasale
Alternate Name:	Cialledda
Country:	Italy
Region:	Basilicata Campania Apulia
Type:	Antipasto
Main Ingredient:	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]}

Notes and References

1. https://www.rivistainforma.it/acquasale-cilentana-i-benefici-nutritivi-di-un-piatto-povero/ Rivistainforma.it: Acquasale cilentana: i benefici nutritivi di un piatto “povero”
2. https://web.archive.org/web/20131011070425/http://mangiareinbasilicata.com/2011/05/09/acquasale/12 Mangiareinbasilicata.com: Acquasale, piatto tipico della tradizione lucana (webarchive)
3. https://web.archive.org/web/20230130194210/https://www.gnamitfood.it/tasty/acquasala/ Gnamitfood.it: Ricetta tipica a cura del portale di ricette Gnamit (webarchive)
4. https://www.lacucinaitaliana.it/ricetta/primi/acquasale-la-ricetta-tradizionale-della-basilicata/ LaCucinaItaliana.it: Acquasale, la ricetta tradizionale della Basilicata
5. https://www.cookist.it/acquasale/ Cookist.it: Acquasale: la ricetta gustosa e veloce del piatto tipico pugliese