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Flavourful Livorno

Flavourful Livorno

Every taste, a journey

A dive into Livorno’s gastronomic melting pot

Livorno invites you on an unparalleled journey of taste. The authenticity that permeates every corner of the city is perfectly reflected in its varied and eclectic cuisine. Imagine a table filled with dishes that tell stories of cultures merging, of merchants and adventurers from all over the world. This is the Livorno culinary tradition.

A mix of cultures even at the table

Thanks to the Medici, to whom the “Livornine Laws” and the abolition of customs duties are owed since the end of the 16th century, Livorno opened its doors to anyone who wanted to start a trading business, gradually becoming a cosmopolitan city. Jews, Greeks, Armenians, Dutch, Turks, Alemanni, English, French, and many others have left the unmistakable mark of their methods and ingredients, contributing to the creation of delicious and strong recipes such as the Cuscussù, a delicious Livornese variation of the traditional Jewish Cous Cous. Influences can also be found in many “red” specialties based on tomato and chili: ingredients from the “New World” that were introduced to Livorno by the Sephardic Jews expelled from Spain and Portugal.

Flavourful Livorno
Il cuscussù
Flavourful Livorno
Le cozze ripiene
Flavourful Livorno
Flavourful Livorno
Il bordatino
Flavourful Livorno
La Trippa
Flavourful Livorno
Flavourful Livorno
Flavourful Livorno

Livorno: a story told in every dish

Livorno does not just tell a story of trade and prosperity, but also of resilience and creativity. In difficult times, its people have been able to reinvent a “poor cuisine” seasoned with a touch of irony. Like the “Brodo di Sassi”, a soup that speaks of times when necessity became virtue. Or the “Minestra sui Discorsi”, a bone broth that invites sharing and chatting among friends.

The Cacciucco: a taste odyssey among the waves

Bold, vibrant, and deeply rooted in the city’s tradition, the “Cacciucco” is Livorno’s iconic recipe. Tasting it is like immersing your palate in the deep flavors of its sea and cliffs. Every bite tells stories of merchants and fishermen, of nets cast into the azure, of ancient traditions, rugged seafloors, and sunsets over the harbor. Spicy, intense, and with an unmistakable character, the “Cacciucco” is a rich, red, and enveloping fish soup that offers a gastronomic experience every visitor must savor.

Flavourful Livorno

A sea of delights: Livornese fish recipes

The sea of Livorno is generous and offers unparalleled treasures. The “Cacciucco” is its emblem but it is not the only one. The “Triglie alla Livornese”, more flavorful because of the rocky coast, the “Seppie in Zimino”, the “Baccalà e lo stoccafisso alla Livornese”, the “totani e le seppie ripiene”, the “Zerri sotto il Pesto”, the “Spaghetti sulle Zighe”, the “Arselle”, the “Cozze al tramonto o ripiene”, always Livornese style… all must-tries for any visitor who wants to enjoy Livorno through their palate.

The Chickpea Cake: the essence of tradition in one bite

And then there is the chickpea cake, a masterpiece of simplicity and genuineness. A warm and golden delight, crispy on the outside and soft on the inside, a tribute from Livorno’s popular cuisine to its visitors. It is the queen of street food locally. Perfect to be enjoyed while strolling through the city streets or overlooking the sea. A flavor embrace that takes you back to the authentic roots of the Livornese tradition, also served on French bread to give life to the “5&5”, with a sprinkle of pepper, strictly paired with a glass of icy blonde foam. Don’t you already have your mouth watering?

Flavourful Livorno

Livornese cuisine is not just fish

Don’t like fish? Don’t worry, Livornese popular cuisine also offers many land recipes, often made with little ingredients or leftovers from the day before. The “bordatino“, a delicious soup made with polenta and black cabbage cooked in a bean broth; the “Hymn of Garibaldi” and the “Francesina“, two different dishes sharing the main ingredient, leftover boiled meat; the “Pollo in galantina“, the “Cavolo Strasci’ato“, so named because it is scraped in the pan during cooking to obtain a coarse cream, the “Minestra sulla Palla“, where “palla” refers to cauliflower, “fried Beef Rolls with sauce“, and many other specialties that you can enjoy in the restaurants and taverns of the city.

The elixir of Livorno: the Ponce

The best way to conclude your culinary adventure in Livorno? Well, you absolutely can’t miss the “Ponce“, a somersault dive into the true and authentic “livornesità”. Born in the taverns of the old harbor and inspired by the English sailors’ “punch”, the Ponce is a hot, intense, very alcoholic and enveloping drink, made with coffee, rum (“rumme” for the locals), sugar, and a lemon zest called “vela”, which, with every sip, will transfer you the soul and uniqueness of this splendid and strange Tuscan city.

Useful informations

  • Who:

    Alone, Children and families, Groups, In pairs, With friends

  • When:

    Autumn, Spring, Summer, Winter

  • What:


  • Other characteristics

    Indoors, Outdoors, Reachable by public transport, Without reservation

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