•Date: Saturday 19 September 2020
•Local time: 19:17
  Hotel in Versilia, Alberghi della Versilia, Hotel a Viareggio, B&B in Versilia, Hotel a Forte dei Marmi, Bagni della Versilia, Hotel a Lido di Camaiore, Hotel a Marina di Pietrasanta Hotel Versilia, Alberghi Versilia, Hotel Viareggio, B&B Versilia, Hotel Forte dei Marmi, Bagni Versilia, Hotel Lido di Camaiore, Hotel Marina di Pietrasanta
        Alberghi e Hotel Versilia, Versilia Vacanze, B&B e Bagni della Versilia, Hotel Toscana
>> Choose your language:
  • Viareggio
• Lido di Camaiore
• Marina di Pietrasanta
• Forte dei Marmi
• Marina di Massa
• Pietrasanta
• Camaiore
• Torre del Lago Puccini (Viareggio)
» Tourist Tours:
  - Beach in Versilia
- Mountains in Versilia
- Versilia's Natural Parks
» Culture and Territory:
  - Versilia
- Viareggio
- Lido di Camaiore
- Marina di Pietrasanta
- Forte dei Marmi
- Tourist Tours
- Sport activity
» Typical kitchen:
  - Restaurant
- Pizzerie
- Versilia's Typical Products
- Typical Recipes
» Events Manifestations:
  - Carnival of Viareggio
- Summer Festival (Lucca)
- Puccini Festival
RECIPES FROM VERSILIAN COOKING


• AVAILABLE RECIPES:


VIAREGGIAN FISHSOUP

• 3 kg. mixture of pre-cooked fish, small and large gilt-heads, water-hens, morays, cods, cuttlefish, baby octopuses, crab, shrimps, scampi, mussels, clams
• 800 gr. tomato sauce
• 1/2 litre oil
• 6 cloves garlic
• 2 hot peppers
• 1/2 litre white wine
• 1 onion, 1 carrot, 2 celery stalks, 1 lemon, salt and pepper

RECIPES DETAILS: Wash and clean the fish, leaving the small fish intact. Chop the bigger ones, drain the mussels. Fry to a light brown enough oil to cover the bottom of a pan with the garlic cloves whole and the hot pepper. Add the cuttlefish with the octopuses, allow them to cook for a few minutes with the pan covered. Drizzle with wine and wait for the cooking liquid to evaporate. Add the tomatoes and cook for about 30 min.
Meanwhile in a larger pan heat the oil and fry the garlic, celery, onion and parsley finely chopped. Add the larger fish chopped and whole, sprinkle with lemon juice, and cook at low flame. Season with salt and pepper. When ready, remove the fish from the pan. Clean the larger fish, carefully taking out the bones and leaving the smaller ones intact. Return the discards to the pan, covered, stir in a glass of wine and little water and cook for 20 min. at low flame. Strain and pour the sauce into the pan. Add the shellfish and cook. Remove the cuttlefish and octopuses from the first pan and cut them in strips, rings or pieces and strain their cooking sauce. Add them to the shellfish together with the sauce. Finally, add the rest of the fish and cook for a few minutes until heated through. Serve in a bowl on garlicky fried bread drizzled with oil. This is a lighter variation of the traditional cacciucco recipe, but nevertheless tasty.

Thanks to APT VERSILIA for the collaboration:
Text and images in this page have been supplied from www.versilia.turismo.toscana.it
  - Contacts
- Links and banner
IN EVIDENCE!
Firenze Hotel Firenze Alberghi Firenze Hotels - Elenco Hotel a Firenze - Toscana Montecatini Terme Hotel Montecatini Terme Alberghi Montecatini Terme Hotels - Elenco Hotel a Montecatini Terme - Toscana Isola d'Elba Hotel Isola d'Elba Alberghi Isola d'Elba Hotels - Elenco Hotel all'Isola d'Elba - Toscana
Cubic Design S.n.c. - Viale G.Puccini Trav XI, 134 - 55100 Lucca (LU)
C.F./P.I.: 02056810464
Web site by
CUBIC DESIGN & ALBERGHI ONLINE