Cacciucco
Typical Livornese seafood soup.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Legend says Cacciucco originated from a poor fisherman's family in Livorno. After the fisherman was lost at sea, his neighbors each contributed a small amount of their catch to help feed the family, resulting in a mixed seafood stew. Another theory suggests its name derives from the Turkish word 'caccuk', implying a historical connection to the spice trade and Mediterranean influences.
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Cacciucco is deeply rooted in Livornese culture, representing the city's maritime heritage and resourcefulness. It embodies the spirit of community and is often associated with special occasions and family gatherings.
Livornese Identity
Cacciucco is more than just a dish; it's a symbol of Livorno and its people. It represents their connection to the sea and their ability to create something extraordinary from simple ingredients.
Family Tradition
Cacciucco is often prepared and enjoyed within families, with recipes passed down through generations. The preparation itself is a communal activity, fostering a sense of togetherness.
Festival del Cacciucco
Livorno hosts an annual 'Cacciucco Pride' festival dedicated to celebrating the dish. This event features cooking competitions, tastings, and cultural performances.
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Cacciucco boasts a rich and complex flavor profile, dominated by the taste of the sea, layered with spicy notes and subtle sweetness.
The primary flavor is undeniably seafood, with a diverse range of textures and tastes derived from various fish, shellfish, and cephalopods. The addition of tomato paste and red wine provides a rich, slightly acidic base. Garlic, chili peppers, and herbs such as sage and parsley contribute aromatic and spicy elements. The use of seafood stock further intensifies the oceanic taste. A hint of sweetness sometimes comes from the natural sugars in the seafood itself, balanced by the savory and spicy components.
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Seafood Freshness is Key
Use the freshest possible seafood. Different varieties of fish and shellfish contribute unique flavors and textures. Don't be afraid to use less-common seafood types for a more authentic taste.
Layer the Flavors
Add the seafood in stages, starting with the ones that require the longest cooking time. This ensures that each ingredient is cooked to perfection and contributes its distinct flavor.
Don't Overcook the Seafood
Overcooked seafood becomes tough and rubbery. Cook each type of seafood just until it's cooked through. The residual heat will continue to cook it slightly as it sits in the broth.
Serve with Toasted Bread
Cacciucco is traditionally served with toasted bread, known as 'pane abbrustolito', rubbed with garlic. The bread is used to soak up the flavorful broth.
Adjust the Spice Level
The level of spiciness is a matter of personal preference. Adjust the amount of chili peppers to suit your taste.
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