Page 85 - Shellfish News Today

Else, a huge hunk of bread. >> ill go from this side here. this is good. i like this. this is absolutely delicious. and he says that he makes it because he loves it. he makes it at home, but he cant make it as good as this. >> yeah. >> after that little appetizer, we head up to the house of one of fabios friends in the hills above the town. hes gathered together the ingredients for a classic. hes making a fish stew. >> this is a fake cacciucco. i need to keep my voice down so the neighbors dont ...

>> yeah, i think so. yeah. >> as the incredible smell drifts outside, fabios friends take their seats. the density of that flavor is just -- [ speaking italian ] >> fabio may not be from livorno, but he can definitely cook cacciucco.

Europe. unless you want. yeah. yeah. yeah. i think so, yeah. as the incredible smell drifts outside, fabios friends take their seats. >> the density of that flavor is just - - >> fabio may not be from

Oh, my god. these are ingredients rooted in both the poor fishing community and in livornos immigrant past. its a part of tuscanys history on a plate. and fabios not finished. in true tuscan tradition, creativity is everything, and nothing goes to waste. so he whips up a second course with the leftover sauce. mm. you have all the flavors of the sea. otherwise, what would you do with that beautiful sauce that he had left? it only makes sense. the best thing in the world. cheers. i feel very lucky...

Loverno, but he can definitely cook cacciucco. these are ingredients rooted in the poor fishing community and in lovernos immigrant past. it is a part of the history on a plate. and fabio is not finished. in true tuscan tradition, creativity is everything. and nothing goes to waste. so he whips up a second course with the leftover sauce. >> you have all the flavors of the sea. otherwise, what would you do with that beautiful sauce that he had left. it only makes sense. best thing in the world. i...

You are not from loverno, you are not supposed to be making the stew. there is always this sort of battle about whether you are from here or from there or from there, whatever you are making, right? you can make the same thing but you cant call it -- and its maybe a little bit different. >> yeah. >> it is a rich fish stew that dates back 500 years. it is the way the fishermen would use up whatever they hadnt sold that day. hes using this really beautiful fish. hes also using lobster, which is no...

[ applause ] whoo! this place for me is living proof that reality can be a vehicle for social change. after all, most revolutions begin around the table. i have driven to italy quite a bit. people dont really stop at stoplights that much. >> no, no, stoplight is just a suggestion. >> there is nowhere on earth quite like tuscany. the land is idealic and the art is devine and the food is out of

>> oh, the gander. oh my god. it is delicious but it is so hot. >> i go out back and discovered wood fired ovens full of roasting gas. these male geese were one of the farm animals where peasants allowed to grow themselves and did not have to save with the landlord. the smell is incredible. >> comen. >> it is like christmas in your mouth. >> wow.

This stew. >> theres always this sort of battle between whether youre from here or from there or from there. whatever youre making, right, you can make the same thing, but you cant call it the thing. maybe its a little bit different. >> yeah. cacciuco is a rich fish stew that dates back over 500 years. it was the way livornos fi fishermen would use up whatever they hadnt sold that day. this is an imperial ciccuo. its hes using lobster. its not a poor fish obviously, so hes taking this and sort o...

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