cake in, what else, a huge hunk of bread . tucci: this is good, i like this. it s absolutely delicious. and he says that 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. this is a fake cacciucco. it s a fake. i need to keep my voice down so the neighbors don t hear but if you re not from livorno, you re not supposed to be making this
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. this is a fake cacciucco. it s a fake. i need to keep my voice down so the neighbors don t hear but if you re not from livorno, you re not supposed to be making this stew. tucci: there s always this, sort of, battle between whether you re from here or from there, or from there. whatever you re making. right? you can make the same thing but you can t call it the thing. but, but. it is maybe a little bit different. [chopping]
[ 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.