Mancini spaghetti cooked in cacciucco broth brings together two proud Italian food traditions: exceptional artisanal pasta and the rich, flavour-packed cacciucco, a classic dish of the Livorno coast in Tuscany.
The story of Mancini pasta: Mancini spaghetti is the result of a family-run farm’s dedicated work in the heart of Le Marche. Founded in the early 2000s, Pastificio Agricolo Mancini stands out for producing artisanal pasta using only wheat grown on its own land — a genuine field-to-table product.
Cacciucco: a Livorno delicacy: Cacciucco is an iconic dish of Tuscan cuisine, closely tied to the port city of Livorno. It’s a rich, hearty fish stew made with a variety of fish and seafood, tomato, garlic and red wine. The word "cacciucco" is thought to come from the Turkish "küçük," meaning "small," a nod to the small pieces of fish that go into the pot. Traditionally, fishermen made cacciucco using unsold or lesser-prized catches, turning it into a humble but deeply satisfying dish. Today, it’s celebrated across Italy and beyond for its bold flavour and fascinating history.