Descrizione

CACCIUCCO BY PAOLO CIOLLI
The recipe of my Cacciucco always changes, what I mean
is that it is difficult that it is the same as the one prepared
the time before. I have been cooking it for many years
and, in contrast with other chefs, I try to update this dish,
but retaining the fundamental precepts. There is always
an addition, a change, one more fish or a fish less, a new
discovery that corrects, amplifies or smooths the flavor
of the one before; not real changes, but small variations
which make the difference, as the painter does for its
painting. Oh yes, you heard it right! As for a painting!
The difference from a painter is that a chef deals with the
scents, the flavors and the consistence that involve more
senses.
A real artist will never make a painting exactly like another,
so the Cacciucco will never allow its “composer” to
manipulate it.
The artist is the Cacciucco itself, this wonderful dish that
dictates the times, the methods, the flavors, the colors and
the cooking times. Never say: “My cacciucco is the best
one” because it could only be a bit different. One could be
more lively, the other calmer; one more effective, the
other smoother; one more or less aromatic; however we
are talking about poetry.