Seaside flavors of Tuscany

A tuscan recipe where you get a full round taste with the fish being softened by the greens of the chards,… proteins, fibers, vitamins, mineral salts, but most of all, the flavors of italian cuisine you expect to find in Tuscany.


                        photo andreagrecia

This recipe, popular on the tuscan coast, from Livorno to Carrara, and the neighboring Liguria, express its best when the fish, obviously fresh, comes from the mediterranean sea. The local name “Seppia in Zimino” means that the fish (Seppia) is flavored with greens (Zimino), a traditional way to season used in the fishermen’s kitchens.

Ingredients for 4 people:

900 gr cleaned squid cut into strips

900 gr washed and drained swiss chards (beets)

450 gr peeled fresh tomatoes

1 medium size onion

2 cloves garlic

2 tablespoons chopped fresh parsley

1 glass of tuscan white wine (Colli di Luni or Vernaccia)

4 tablespoons extra virgin olive oil

salt and pepper to taste

In a large frying pan heat the olive oil and add finely chopped garlic, onion and parsley.

Cook on medium high heat for a few minutes until tender, then add the squid and cook, always stirring, for 2 or 3 minutes more.

Add the glass of wine, let it evaporate, then add the tomatoes, salt, pepper (watch out for the amount of salt since the squid usually has some of its own) and cook for half an hour.

Add now the swiss chards cut into strips, cooking for about 20 minutes more, adding a little warm water if necessary.

Wait a few minutes before serving.


Triglie alla Livornese (Mullet to Livorno)

triglie alla livornese


INGREDIENTS for 4 people
1 kg of mullet
200 g of tomato pulp


Remove the entrails and wash gently mullet. In a saucepan, heat four tablespoons of oil and fry a sprig of parsley and half a clove of garlic.
When they have browned, add the chopped tomato. Add salt and pepper and simmer for 5 minutes or so.
Lay the mullets in the sauce and cook slowly for 20 minutes. Move the pan occasionally to prevent sticking on the bottom, but avoid shooting fish in order not to break them. Sprinkle with chopped parsley and serve immediately.

To cook your Triglie alla Livornese, please click here

Cacciucco (Fish Soup)




About the etymology of the word “caciucco”,  is expected to come from the turkish word kürkük ( small fry )  that means small fish soup ,or it could be born from the Spanish “cachuco” , a word that identifies the fish in general , but also a certain kind of red snapper . There are many versions of the fish soup , from Follonica , from Viareggio , octopus etc. .

Here’s the recipe for you!

For 6 people

800 gr. octopus
700 gr. of squid and cuttlefish
450 gr. of shellfish such as prawns or shrimps or prawns
450 gr. of dogfish
300 gr. of redfish
700 gr. of tomatoes
40 gr. of tomato paste
1 glass and 1/2 of red wine
1 glass and 1/2 oil
5 cloves of garlic


In a saucepan , heat half of the oil rather large , gild three cloves of garlic , sage and pepper. Add the fish before putting the octopus , cuttlefish and squid , cook for , add the dogfish and after a few minutes , pour in the wine and the tomato paste diluted in a little water and cook for about 30 minutes. In a small saucepan over seasoned chopped celery in remaining oil and a clove of garlic , then add the scorpion fish , tomatoes peeled , seeded and chopped , a bit ‘ of water and simmer for about 20 minutes.
Then decant the contents into the pan just big and molluscs are almost cooked , add the shellfish selected after 2-3 minutes and set aside .
Toast the slices of bread, rub with the remaining clove of garlic , arrange around the platter in the center and pour in the fish soup . Or  break bread and fish soup into six bowls singles.

Enjoy your meal!

If you want to learn how to cook Cacciucco,click here