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THE
CUISINE OF LIVORNO
The
illuminated cosmopolitism and the cultural melting pot of Livorno
have left traces in dishes such as the Cacciucco. The
name of this delicious dish comes from the popular term for
cuscus, "cuscussù". According to the historians
of the kitchen, one could say that the cacciucco is not only
the mix of different ingredients, but also a mix of different
recipes. It seems that every people who has stopped by here
has left an ingredient or a receipt from the homeland. The fish
soup, with its thick and savoury sauce and the bread croutons,
tastes best with a red young wine, such as the excellent "Triglie
alla livornese".
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