The name cacciucco, derived from the Turkish word 'kucuk', signifies 'small' and highlights the soup's origins in a Turkish sea merchant's recipe.
As tomatoes became part of everyday cooking in the late 1700s, cacciucco evolved significantly, reflecting Livorno’s diverse community and culinary practices.
Food historian Massimo Montanari emphasizes that encounters enrich recipe evolution, manifesting in cacciucco's varied forms, reflecting the mixed heritage of Livorno.
The preparation of cacciucco involves a meticulous process starting with garlic, red chili, tomato, and bony fish for a deeply flavored broth.
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