Travel and Culture in Tuscany
The Leghorn gastronomy has preserved, throughout the years, the tradition of a genuine sea cooking, made principally of products from the sea, with the addition of simple but natural ingredients coming from the hinterland.
Among the other courses, we recommend you the Bordatino livornese, a sort of polenta (maize porridge) served with beans, black cabbage and tomato.
Among the first courses the place of honour goes to the Cacciucco, a very famous soup (maybe of Arabian origin), based on different kinds of fish, tomato, paprika and toasted bread, followed by the zuppa di arselle (clam soup), spaghetti allo scoglio and risotto al nero di seppia.
Moreover, among the other courses, we recommend you the Bordatino livornese, a sort of polenta (maize porridge) served with beans, black cabbage and tomato.
The main courses differ in their definite but balanced taste: polpo lesso (boiled octopus), totani and seppie ripiene (stuffed squids and cuttlefishes), triglie in umido alla livornese (stewed mullets), whose recipe, according to tradition, was imported by the Jews. Then the crisp fried fish and the stoccafisso (dried cod), served with onions, tomatoes and potatoes.
Then, among the sweets, the roschette livornesi are an expression of the multiethnic character of this cooking.
In fact they are biscuits belonging to the Jewish Easter tradition, which spread in Livorno in ancient times, together with the stiacciata di Pasqua, that is a sweet with an Oriental taste and an anisette flavour. Finally, to finish a lavish meal, nothing is better than a ponce, a hot drink based on coffee and rum..