The portal of the Rome Chamber of Commerce for agritourism and the local area
Cut the lard. Fry it with garlic, chilli pepper and marjoram. In a large saucepan, fry the thinly sliced onion, garlic and tomatoes. Add some water, then the chard and chicory, potatoes, artichokes and all the vegetables with shorter cooking times. Add the lard and salt. In the meantime, slice the stale bread and place it in large dishes, softening it with some broth. Pour over the acquacotta (broth) and some extra virgin olive oil.