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Why Cacciucco alla Livornese is One of Tuscany’s Signature Seafood Stews
Cacciucco alla livornese / Photo: Fanfo via Shutterstock
Difficulty Level
Low
Cooking Time
1 ¾ hours
Cost
Medium
It’s universal: Every country with a coastline has its many seafood stews. Almost every region of Italy has several, but Tuscany has two that incite fierce debate about which is better: cacciucco alla viareggina from Viareggio and cacciucco alla livornese from Livorno. The word cacciucco comes from either the Spanish word cachuco (fish) or the Turkish küçük (miniscule), fitting for a soup made up of small bits of fish.
While both use an assortment of fish, the t
