Cacciucco is a fish-based dish, properly typical of Viareggio and Livorno cuisine. Pellegrino Artusi in the famous Science in the kitchen and the art of eating well of 1891 describes the two variants from Livorno and Viareggio in recipes 455 (Cacciucco I) and 456 (Cacciucco II). Regarding the former, Artusi notes that "as good as you like, it's always a very serious food and you have to be careful not to overeat it" while he writes of the second "learned in Viareggio, it is much less tast ...