Why Cacciucco alla Livornese is One of Tuscany’s Signature Seafood Stews

It’s universal: Every country with a coastline has its many seafood stews. Almost every region of Italy has several, but Tuscany has two that incite fierce debate about which is better: cacciucco alla viareggina from Viareggio and cacciucco alla livornese from Livorno. The word cacciucco comes from either the Spanish word cachuco (fish) or the Turkish küçük (miniscule), fitting for a soup made up of small bits of fish. 

While both use an assortment of fish, the two have im