Baccalà alla Livornese
Baccalà, or mullet in English, can be prepared in various ways around Tuscany. Baccalà alla Livornese (in the style of Livorno) is slowly baked in a light red sauce with onions and garlic and sprinkled lightly with parmesan cheese.
Cacciucco alla Livornese
This is a classic seaside soup that is typically made with crab legs, muscles, clams or other types of fish drenched in a flavourful tomato broth and served with a hearty slice of Tuscan bread toasted and rubbed with a bit of garlic.
Spaghetti alle vongole
Thin, round, long noodles topped with clams in a red sauce
Spaghetti allo scoglio
Literally meaning ‘of the rocks,’ allo scoglio refers to muscles and other seafood over pasta