Cod with leeks

 It is a Florentine recipe adopted by Livorno which, as we know, was originally a mixture of different cultures and peoples, encompassing both the rich bourgeoisie made up of intellectuals and merchants on one side, and prisoners and convicts on the other; the city was therefore a living paradox and this can also be seen in the cuisine made up of refined recipes and poor and very simple dishes. In this case we are talking about cod with leeks, brought by Florentine convicts and immediately appreciated in the city which particularly loves this tasty and versatile fish.

Spaghetti alla Trabaccolara

The recipe as we know it today was born in the early post-war period when waste fish was cooked on boats that would not end up on the market stalls: because it was undersized, because it broke in the net, because it was not "fashionable" at that time. So this sauce was born, flavored with tomato.

The Scottiglia

It is a dish of an ancient recipe, typical of the Casentino. There are those who date it back to the Middle Ages, but also those who take it back, even in the Etruscan era.
It is a stew whose originality lies in the fact that many varieties of meat are used for its preparation: the more different the qualities used, the better the Scottiglia becomes.
For this reason it is also called "cacciucco di terra", or "cacciucco di carne" or, even better, "cacciucco del Casentino".

The Testaroli

They are an ancient first course originating from Lunigiana. According to some sources, their origin dates back to Ancient Rome, when a benefactress of patrician origin, such Amalia, had it served at a charity banquet, so much so that they are considered the oldest type of pasta. Their history is linked to the Lunigiana area. In the complex gastronomic panorama of Lunigiana, traditionally characterized by poor foods, obtained from the meager local economy of a purely agricultural nature, testarolo came to the fore after the Second World War. The term "Testaroli" comes from the word "testo", which is then the cast iron container, once in clay, in which the first phase of their cooking is carried out. In ancient times they were certainly made with spelled flour while today wheat flour is used and visually they are very thin discs.