Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

Ingredients for 6 people :

1. 500 grs of mussels
2. 400 grs of polipetti or dormice
3. 400 grs of seppioline
4. 1 kg of mixed (mullet, scorfano, gallinella, bass, orata, tail of toad) fish
5. 1/2 kg of small soup fishes
6. 1 carrot
7. 1 coast of celery
8. 1 onion
9. 3 cloves of garlic
10. 1 fresh peperoncino
11. 4 mature tomatoes
12. 2 dls of dry white wine
13. parsley, salt, pepper, 6 spoons of oil
    of olive.

You clean the polipettis and the cuttlefishes and rinse you them under the running water, therefore drain you well them and cut you asunder them. You clean the mussels and brush her well to you. You clean the fishes casting them and emptying the abdominal hollow. Cut you asunder them and you hold aside the heads together with the soup fishes.
You mince together the carrot, the celery, the onion, the garlic and the peperoncino and fairies soffriggere the all in the oil for a few minutes. You unite cuttlefishes and polyps, you cover the pot and you allow to cook for 15 minutes. Wet with the wine and you allow to cook for 10 minutes to open pot.
You remove cuttlefishes and polyps and you add in the pot the tomatoes cut asunder, the soup pesciolinis and the heads of the fishes.

Wet with 1 L of warm water, salty and you cook covered for 15 minutes.
You pass the content of the pot to the sieve or to the passaverdure and you put again in pot. You unite cuttlefishes and polyps and the pieces of fishes. You allow to cook for 10 minutes and you unite the mussels.
When the mussels are open, you sprinkle with minced parsley and you serve the cacciucco with toasted bread and rubbed with garlic.