The origins of cacciucco are lost in the mists of time, it seems that the most typical dish is even livornese Phoenician origins.
E 'customary call caciucco even with considerable disapproval of Leghorn, who say that this word should be written in the five "c".
What is certain is that this dish, made with the "waste", ie the low value fish, was prepared in the sixteenth century galleys the rowers to feed the chains.
In Tuscany, the cacciucco, was originally the meal of the poor and the term has taken on the meaning of "mixture" for this very reason there are different variations: meat, game, fish, chickpeas ..
Of course the traditional cacciucco remains of fish which is also linked to a legend of Livorno: Livorno a fisherman who went fishing with his boat, he was suddenly seized by a storm and drowned. Having left his wife and children in poverty, the hunger went to the little port and asked fishermen to fish in order to feed.
Each fish fisherman offered to children: an octopus chi, chi a sea cicada, who a sepia.
Returned home, her mother prepared a soup with these fish and then toppled into a bowl where she had previously placed slices of bread.
The sweet smell of soup improvised neglect the neighbors who were quick to ask the woman where it came from.
Thus was born the cacciucco
