 Cacciucco
Ideal for lunch or dinner to the standard of good taste and good food, the fish soup is a traditional dish culinary of Livorno seafood that also presents a variant of Viareggio. Composed mainly of crustaceans and molluscs (typically octopus, squid, lobster, rockfish and other varieties of fish known as the poor), the preparation involves the use of fish stew with tomato sauce and slices of toasted bread rubbed with garlic and placed on a plate ingredients that make a large pot of fish stew as well as delicious. Although there is a precise recipe regarding the preparation, (so much so that traditional fish stew originally included sixteen species of fish such as squid, octopus, dogfish, conger eel, moray eel, gurnard, scorpion fish, chicken, goby, blenny, big mouth, cricket, horse mackerel, Anguilla , sea bream and sea bass, so the recipe reduced to 6 or 7 types of fish), this dish is very tasty and juicy, which is to try tiling with a glass of red wine precious bun. A dish unique to those who love the flavors of the sea. | 
Europe
Italy
Tuscany
