When we think of Tuscan cuisine, seafood dishes are not the first that come to mind; yet the simplicity of the ingredients, the freshness of the raw materials used and the history behind each preparation make this selection a true hymn to traditional cuisine: let’s get ready for a culinary journey through the waves and scents of the sea.
Contents
1.
Cacciucco Livorno-style
2.
Cod Florentine-style
3.
Spaghetti alla trabaccolara
4.
Octopus Elba-style
5.
The Caldaro of Argentario
Cacciucco Livorno-style
Cacciucco - Credit: Giulia Scarlapeggia
One of the most famous fish soups, the pride of the city of Livorno: cacciucco is now one of those traditional dishes you cannot do without. Of ancient and uncertain origins, it has been simplified over time while maintaining its nature: poor and very fresh fish. After cooking all the fish, it is accompanied by roasted bread and served hot.
Cod Florentine-style
A very versatile fish, cod is used here in salt. Traditionally, before use, it is soaked to be softened and desalted, but there are many grocery stores in Florence that sell ready-to-use cod. In perfect Florentine style, it is cooked with tomato after being floured and fried. Impossible not to make scarpetta (mop up the plate with bread) in the sauce!
Spaghetti alla trabaccolara
Spaghetti alla trabaccolara - Credit: Elvira - Ciboulette
We move to Viareggio, where the tradition of spaghetti alla trabaccolara is definitely alive and appreciated. This is a poor fish dish that takes its name from the trabaccolo, a small boat that fishermen once used to catch bottom fish. The recipe is simple but tasty: cleaned and cut fish are cooked in a base of oil, onion and garlic. Fresh tomato, simmered wine and al dente spaghetti do the rest!
Octopus Elba-style
Octopus - Credit: StockSnap
A simple dish, suitable for summer days when it is too hot to cook too elaborate things. The Polpo all’elbana (Octopus Elba Island-style) is definitely to be considered summer comfort food, requiring little time and even fewer ingredients. The octopus of course must be very fresh, although it is recommended to leave it overnight in the freezer before using. For the rest, all that is needed is a very good extra virgin olive oil and fresh chili pepper. After cooking it in boiling salted water for about 30 minutes, all you need to do is cut it up and season it as you like, according to taste. The flavor of the sea is assured.
The Caldaro of Argentario
The Caldaro of Argentario - Credit: Cucinedalmondo5
We are in Maremma, and legend has it that fishermen cooked Caldaro on their return from the sea in an earthenware pot. Of course, the fish used was what was found day by day, but certainly it was not the most valuable fish that was, instead, sold. It starts with a base of oil, onion, garlic and parsley in which the cleaned and cut fish and tomato are cooked. At the end the shellfish are added. It is served in terracotta casseroles with roasted bread. The color should be light red, so tomato should be used sparingly!
