In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who has called Tuscany home for over 20 years. Seasonal, local and traditional flavors have inspired this seaside episode of Moveable Feast with Fine Cooking; first, Pete visits Prosciutto di Parma to learn about this geographically-protected delicacy. Then, he meets up with Bryan and Pamela to tour the city’s Venetian-style canals and browse the 19th-century style Mercato Centrale for local produce. From the regional classic cacciucco, a tomato-based seafood stew, to a flavorful bordatino, a bean and polenta soup, this feast embodies the spirit of Livorno in its unpretentious character and coastal integrity.
MOVEABLE FEAST : SEASON 5, EP. 7
Livorno, Italy (507)
Recipes from this episode
This sweet, warming spiked shot of espresso is a local cure for jet lag (and anything else that ails you) in Livorno. It's also a perfect digestif after a meal.
This succulent, tomatoey soup originated with the fishermen in the coastal towns of Tuscany where after selling the “best” of the day’s catch would make this stew from what they had left. As tradition tells, there are five different types of fish and seafood in this stew, one for each “c” in the name.
