Cacciucco

Cacciucco is a robust seafood stew originating from the port city of Livorno, in Tuscany, Italy. Its roots lie in the cucina povera tradition, where fishermen would simmer the day’s unsold catch—from scorpionfish and cuttlefish to mussels and prawns—in a tomato and white wine broth. The dish is famously defined by the "cinque C" rule: it should contain five different types of seafood, one for each "C" in its name. A great version is distinguished by a deeply flavored, slightly spicy broth (often finished with a splash of Livorno’s own aceto), perfectly cooked seafood that retains its texture, and slices of rustic, grilled bread rubbed with garlic and soaked in the stew.

Regional variations are subtle but significant. While Livorno is the undisputed home, versions along the Tuscan coast may swap in local catches or adjust the spice level. Inland, the stew is sometimes enriched with a touch of tomato passata for a thicker consistency. According to *Where The Foodies Go*, two standout venues in Livorno are **Elabronico**, praised for its traditional, no-frills execution, and **Gennarino**, known for a slightly more refined presentation that still honors the dish’s humble origins. Both are cited as essential stops for an authentic cacciucco experience.