Acquasale is a traditional dish from Bisceglie, originally the farmer's breakfast — a humble meal made with whatever ingredients were available.

The recipe is obtained by bringing water, salt and onion to the boil.

This boiling mixture is then poured over stale bread, which soaks up the aromas of the Apulian land. The dish is then enriched with a generous drizzle of raw extra virgin olive oil. Sometimes, pomodori appesi (sun-dried hanging tomatoes) are also added, and in the more "generous" versions, pecorino cheese — which in ancient times was the cheese available in farmers' homes.

Acquasale is a perfect example of how Puglia Federiciana's cuisine knows how to enhance the gifts of its land and transform them into simple yet flavourful dishes, ideal for satisfying the palate.