CALDARO DELL'ARGENTARIO

Rich fish soup

When you think of the seafood cuisine of Tuscany the first dish that comes to mind is the famous "cacciucco" of Livorno but a bit further South is another delicious dish of tradition, the Caldaro. It takes its name from the large pot which was used in the past to prepare it and this is a soup of small fish that the fishermen of Argentario, Porto Santo Stefano, in particular used to prepare and eat during the navigation.

Caldaro of Monte Argentario, as all the fish soups, varies slightly depending on the fish that the sea has to offer. In this area are cooked especially fish rich in pulp like san pietro, the gallinella, Scorpion fish and the Octopus, cuttlefish and squid along with rock. The soup, according to the Tuscan tradition, served on toasted garlic bread and accompanied by a glass of local wine.