Caciucco

A journey into the flavors of the sea: discover how to prepare Caciucco, the traditional Tuscan fish soup, rich in taste and tradition.

Caciucco is an iconic dish of Tuscan culinary tradition, particularly from the Livorno area and the Tyrrhenian coast. This flavorful fish soup has humble, maritime origins, created as a poor dish made by fishermen with unsold or leftover fish. Over time, caciucco has evolved into a specialty widely appreciated for its intense flavor and the perfect combination of fish, shellfish, and mollusks cooked in a rich, fragrant tomato sauce.

The distinctive feature of caciucco is the use of different types of fish, preferably with firm, compact flesh, to create a soup with a complex and balanced flavor. According to tradition, at least five types of fish should be used, such as octopus, cuttlefish, scorpionfish, dogfish, and mantis shrimp—numbers said to represent the five "C"s of the word "caciucco."

One of the key aspects of the recipe is the sauté of garlic and chili pepper, which imparts a bold flavor to the soup. The fish is cooked slowly in a tomato and red wine sauce, which gives it a deep, enveloping taste. Unlike other Italian fish soups, caciucco is thicker and heartier, thanks to the long cooking process that allows the ingredients to meld perfectly.

Traditionally, caciucco is served on slices of toasted Tuscan bread rubbed with garlic, which absorbs the sauce and further enriches the dish. The bread, strictly unsalted as per Tuscan tradition, enhances the bold flavor of the broth and creates the perfect contrast with the tenderness of the fish.

There are various versions of caciucco: the Livorno version, the most famous, is made with tomatoes and a mix of rock fish, while other areas in Tuscany may offer lighter versions with a less dense broth or with the addition of aromatic herbs like parsley and thyme.

This dish is a true symbol of Tuscan seafood cuisine and perfectly embodies the philosophy of Mediterranean cooking: simple, fresh, and genuine ingredients, combined with skill to enhance the flavors of the sea. Tasting a plate of caciucco means immersing oneself in the maritime traditions of the Tuscan coast, savoring a recipe that tells centuries of history and gastronomic culture.

Whether made according to the classic recipe or with some modern variations, caciucco remains one of Italy's most beloved fish soups, perfect for those who want to taste the true flavor of the sea in a rich and comforting dish.