— the harbour the Medici dreamed open.
“Tuscany's port city, founded by the Medici in the late sixteenth century as a free port whose charter welcomed Jews, Greeks, Armenians, English Protestants. The Quattro Mori monument still guards the old dock. Inland, the Venezia Nuova quarter holds canals cut by Dutch engineers, and the Terrazza Mascagni runs along the sea in a checkerboard of marble. Cacciucco for dinner, five kinds of fish, dark with red wine.
Each tile is finished by hand in our Knoxville studio. Artwork is slowly infused into the ceramic surface under high heat and pressure, and rests beneath a thin glossy finish. The colour lives in the surface, not on top of it.
Pick any four 4-inch tiles — National Parks you've been to, a Smokies set, the four seasons of one place. $ for a set of , cork-backed, ready to live on the table.
Livorno lies on the Ligurian Sea on the western coast of Tuscany, about 20 kilometres south of Pisa and 100 kilometres west of Florence. The city was developed as a Medici port from 1577 under Grand Duke Francesco I, and grew under the Leggi Livornine of 1591 and 1593, charters of religious tolerance that drew Sephardic Jewish, Greek, Armenian, and English Protestant traders from across the Mediterranean. Today the city holds about 155,000 residents and remains one of the major container ports of central Italy.
The Fortezza Vecchia rises at the mouth of the old port, built between 1521 and 1534 over Pisan foundations to a design by Antonio da Sangallo the Younger. Pietro Tacca's Quattro Mori monument, finished in 1626, holds the dockside in bronze. North of the centre, the Venezia Nuova district was laid out from 1629 by Dutch engineers under Alessandro Pieroni, cut by canals lined in pietra serena. The Terrazza Mascagni, completed in the 1920s and rebuilt after the war, runs a checkerboard of black and white marble for nearly a kilometre along the sea.
Livorno gives its name to a fish stew. Cacciucco alla livornese, by long tradition, uses at least five species, among them scorpionfish, gurnard, mantis shrimp, octopus, and dogfish, cooked in tomato, garlic, and red wine and served over toasted bread rubbed with garlic. The number five matches the five C's in the name. The recipe is protected by a 2022 De.Co. municipal designation. The waterfront restaurants near the Mercato Centrale, finished in 1894 and one of the largest covered markets in Europe, are where it is most often eaten.