cacciucco is a rich fish stew that dates back over 500 years. it was the way livorno s fishermen would use up whatever they hadn t sold that day. this is an imperial cacciucco. he s using this really beautiful fish, he s also using lobster which is not a poor fish, obviously. so, he s taking this and amping it up a bit. like so many italian dishes, the base of fabio s stew is the trusty tomato. it s hard to imagine italian cuisine without tomato but scholars only date their arrival to the medici marriage to
the food of rich cities and the poor countryside are the two great pillars of tuscan cuisine. but what unites them is a blast of fresh sea breeze blowing in from tuscany s fabulous coastline. i ve come 50 miles west of florence to the city of livorno. in the late 16th century, the medici family turned it into one of the great trading ports of italy, where tuscany welcomed the world. chef fabio picchi is never happier than when he s here, with friends, and the prospect of a good meal on the horizon. during the renaissance, migrants were actively encouraged to settle in livorno and its reputation as a free-thinking
[ speaking foreign language ] the torteria is a local institution, serving up the cake in, what else, a huge hunk of bread. [ speaking foreign language ] tucci: this is good, i like this. it s absolutely delicious. and he says that he makes it because he loves it. he makes it at home but he can t make it as good as this. fabio: yeah. after that little appetizer, we head up to the house of one of fabio s friends in the hills above the town. he s gathered together the ingredients for a livornese classic. he s making a fish stew.
tomatoes were a popular ingredient among the jews of southern europe. unless you want. as the incredible smell drifts outside fabio s friends take their seats. the density of that flavor is just [ speaking foreign language ] tucci: wow.
which is not a poor fish, obviously. so, he s taking this and amping it up a bit. [ speaking foreign language ] like so many italian dishes, the base of fabio s stew is the trusty tomato. it s hard to imagine italian cuisine without tomatoes but scholars only date their arrival to that fortuitous medici marriage to spanish nobility in the 1540s. here in livorno though. sweet. .legend says that the tomato was brought by newcomers fleeing oppression .