Cacciucco is a traditional fish soup from Livorno's cuisine, a dish that embodies the essence of Tuscan seafaring gastronomy. The name itself evokes the ‹five c›—the five types of fish that historically characterize this preparation—although in modern practice the recipe is more flexible and adapts to local catch availability. The base is a rich broth of tomatoes, garlic, and chili pepper, in which various fish varieties find their place, such as sea bass, grouper, horse mackerel, and other coastal or deep-sea fish.
The preparation of Cacciucco follows a traditional method where the fish are cooked at different times, added to the broth according to their cooking times, creating a delicate balance between intense marine flavors and the spiciness of chili pepper. The consistency is that of a dense and hearty soup, with a pinkish color due to the tomatoes and the umami-rich broth. The dish is typically served with slices of toasted bread, often rubbed with garlic, that absorb the generous broth and complete the gastronomic experience.
This PAT traditional product remains a cornerstone of Livorno's table and more broadly of the Tuscan coast, where it is still prepared today according to the methods consolidated in family kitchens and historic trattorias throughout the region.
