Originally a very poor dish, made with fish scraps, it is today a refined and tasty dish, the pride of traditional Livorno cuisine and a symbolic dish of the city. Different varieties of fresh fish are used - generally fatty - scorpion fish, monkfish, dogfish, mussels, as well as cuttlefish, shrimp, octopus and calamari. The tomato sauce makes it all very rich, complex and tasty, and we recognize a triumph of trends: flavor, acidity, spiciness and aroma, fattiness and spiciness. The wine to pair must be able to stand up to the comparison. We chose a still red wine from Lazio, dry, tannic and long-lasting, from Cesanese, Sangiovese and other red grapes.
