Triglie alla Livornese con Pomodoro e Capperi
Tuscany — Livorno
Livorno's signature fish dish — red mullet (triglie) fried briefly in olive oil then finished in a quick tomato sauce with garlic, capers, and flat-leaf parsley. The entire dish takes 12 minutes from start to plate. The liver of the red mullet remains inside during cooking (in the Livornese tradition it is never gutted, only scaled) — the bitter liver enriches the sauce as it cooks, producing a depth you cannot achieve with gutted fish.