Dish

Cacciucco alla Viareggina

Fish stew

Cacciucco alla Viareggina is a hearty and flavorful fish stew that is made by simmering a variety of seafood, such as squid, shrimp, and mussels, with tomatoes, garlic, and chili flakes. The dish is typically served with crusty bread and is a popular comfort food in Tuscany. The seafood used in the dish is typically fresh and locally caught, which gives the dish a bright and briny flavor.

European cuisine› Mediterranean cuisine› Italian cuisine

Stew

Origins and history

Cacciucco alla Viareggina is believed to have originated in the coastal town of Viareggio, Italy and is a popular dish throughout the region. The dish is typically made with a variety of seafood, such as squid, shrimp, and mussels, which are all locally caught. Over time, the dish became a popular comfort food and is now enjoyed by people of all social classes.

Dietary considerations

Not suitable for vegetarians or vegans.

Variations

There are many variations of Cacciucco alla Viareggina, with some recipes calling for the addition of vegetables such as onions or fennel. Some recipes also call for the use of different seafood, such as clams or octopus. Some versions of the dish also include white wine or fish stock.

Presentation and garnishing

Cacciucco alla Viareggina is typically served in a bowl with a side of crusty bread. The dish is often garnished with fresh parsley or basil.

Tips & Tricks

When making Cacciucco alla Viareggina, it is important to use fresh and high-quality seafood. It is also important to simmer the seafood slowly to ensure that it is tender and flavorful.

Side-dishes

Cacciucco alla Viareggina is typically served with crusty bread, which helps to soak up the flavorful broth. Some people also like to serve the dish with a side of roasted vegetables or a simple green salad.

Drink pairings

A glass of Vermentino, a white wine from Tuscany, is a great pairing for Cacciucco alla Viareggina. The wine's bright and citrusy flavor complements the briny flavors of the seafood.