Cacciucco: The Historic Recipe of Ristorante Alcide

Cacciucco is Tuscany's most celebrated fish stew. Born as a humble dish among Livornese fishermen, it has evolved over the centuries into one of the emblems of Tuscan seafood cuisine. Alcide's recipe, passed down through generations of the Ancillotti family, calls for seven varieties of fresh Tyrrhenian fish, a slow soffritto and a cooking process that respects each ingredient's timing.