Feb 22-24 Weekend Special: Cacciucco alla Livornese
Cacciucco is a popular traditional seafood dish with a history that stretches back at least five hundred years. This fish stew was first made in Livorno around the year 1500 however there are many legends and myths surrounding its creation.
The most realistic explanation is that after having sold what they fished, fishermen’s families had to cook with whatever had remained unsold, thus starting the tradition of mixing all kinds of fish together.
It is also known that the famous Italian opera composers Mascagni and Puccini treated themselves to cacciucco during their years of study in the same room in Milan whenever they were able to make some extra money.
The traditional recipe calls for sixteen different kinds of fish as ingredients, but nowadays, most people use between six and eight varieties.
Executive Chef Silvia Marani will be preparing the classic version which is filled with various types of seafood and fish such as monkfish, snapper, branzino, clams, mussels, calamari, octopus, shrimp, langoustine and flavored with a lightly spicy tomato and red wine broth. Following the traditional presentation, it will be served on top of a large chunk of our own homemade Tuscan bread which soaks up the tasty juices.