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. [ speaking foreign language ] during the renaissance, migrants were actively encouraged to settle in livorno and its reputation as a free-thinking big-hearted city by the sea. tucci: oh yeah, nice. .drew people from across europe and beyond. in the town center, is a tiny place called torteria da gagarin. it opened in 1959 and sells just one thing. known as the cake , it s a pancake made from chickpea flour.
Stanley Tucci highlights the food, culture, & architecture of Tuscany
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like so many italian dishes, the base of fabio s stew is the trusty tomato. it s hard to imagine italian cuisine without tomato. a scholar s arrival to that fur marriage. here, though, legend says the tomato was brought by newcomers fleeing oppression. tomatoes were a popular ingredient among the jews of southern europe.
else, a huge hunk of bread. no, no, i ll go from this side here. this is good. i like this. absolutely delicious. and he says that he likes it. and makes it at home but he can t make it as good as as this. 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 classic. he is making a fish stew. this is a this is a fake cacciucco. i need to keep my voice down so the neighbors don t here but if