Cacciucco Livornese is a very thick and dark fish soup. It's made from many kinds of fish and molluscs, but not with refined seafood. At the base of the dish there is a mixture of garlic, pepper and sage. Cacciucco contains octopus and cuttlefish, some mantis shrimps and different kinds of bluetailed fish.
Cacciucco is not a summer dish, though you will find it throughout the year. It is not easy to digest due to the huge quantity of thick tomato sauce.
Emiliano, along with his wife, daughter and father, have been running a restaurant in the heart of the Pontino neighborhood. A place where you can find, in just one room, flags of the Communist Party, walls covered with photos of the Livorno football team, prints of the Vernacoliere magazine and authentic traditional food at the table, like this great Cacciucco fish stew: