The freshness of the Tuscan sea is reflected in an iconic dish like Livornese cacciucco, a specialty that tells the essence of Livorno and its maritime tradition. This rich and aromatic fish stew consists of at least twelve varieties of seafood, including octopuses, squids, prawns, and scampi, all expertly blended into a mix of flavors that enhances the quality of the ingredients. The preparation, which requires particular attention in choosing the raw materials, involves a slow and enveloping cooking process in a large pan, where olive oil, garlic, chili pepper, and sage come together to create a fragrant sauté, which will be the perfect base for the fish. Originating from the Tuscan coast, cacciucco has historical roots that sink into the past, when fishermen, to avoid wasting their catch, combined various types of fish into a single recipe, giving life to a substantial and nutrient-rich dish. In Tuscany, there are several variations of cacciucco, such as poor man's cacciucco, which uses simpler and less expensive ingredients, but always with an eye on freshness and seasonality. This dish is perfect for a family dinner during the winter months, perhaps accompanied by slices of toasted bread, which are dipped into the rich and flavorful sauce. Serving Livornese cacciucco is not only a way to delight the palate but also an invitation to share stories and memories related to the sea and the culinary tradition of one of the most fascinating cities in Tuscany.

In the cacciucco, many types of fish, shellfish, and mollusks are required (at least 12 varieties) from octopus to cuttlefish, from mantis shrimp to lobster, from scorpion fish to weever fish and small fish for soup that are full of flavor and aroma but have bones, to dogfish and rock salmon which have no bones. In a large pan, put half of the olive oil with two cloves of garlic, sage, and chili pepper, and as soon as the garlic is golden, add the beaten octopus cut into pieces and cook slowly. After about twenty minutes, add the cuttlefish and squid (also cleaned, washed, and cut) and continue cooking by adding a bit of wine and then the tomato paste while waiting to add what is cooking in the other pan. In fact, simultaneously, in another smaller container, put the onion, celery, and garlic all roughly chopped with the remaining oil, and after lightly sautéing it, add the small fish, the tomato, and a little water. Boil for about twenty minutes and then pass through a fine sieve into the large pan. Here, when the mollusks are almost cooked, cook the sliced fish, the shellfish, and finally the seafood (of course, all well cleaned and washed). Toast the bread, rub it with garlic, and place it at the bottom of individual bowls, then pour in the warm "cacciucco."