[ applause ] >> fabio may not be from livorno, but he can definitely cook the cacciucco. oh my god. these are ingredients rooted in both the poor fishing community and in livorno's immigrant past. it's a part of tuscany's history on a plate. and fabio's not finished. in true tuscan tradition, creativity is everything and nothing goes to waste, so he whipped 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.