| 词条 | Acqua pazza (wine) |
| 释义 |
OriginIn Tuscany, the mezzadria peasants were involved in wine production, but most of the wine produced went to the landlord. As they were left with little to drink, they would make a kind of wine by mixing the stems, seeds, and pomace left over from the wine production with large quantities of water, bringing it to a boil, hermetically sealing it in a terracotta vase, and letting it ferment for several days. This resulted in a slightly effervescent drink, which was consumed as it was.[1] See also
References1. ^1 {{cite book| last = Counihan| first = Carole| authorlink =| title = Around the Tuscan Table | url= https://books.google.com/books?id=guMWMVFhqzwC&pg=PA301&dq=acqua+pazza+history#PPA333,M1| publisher = Routledge| year = 2004| pages = 76, 229–330| isbn = 0-415-94673-5}} 1 : Italian wine |
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