The Flavors of Lucca
Recipes that have been passed down through generations without losing their original flavor.
Lucchese cuisine has a personality of its own: simpler than you might imagine. values fresh ingredients and it doesn't seek to impress through sophistication. Born from the land, not from luxury. Zuppe fartas, repurposed stale bread, a local ingredient taken seriously. Lucca tordelliPasta in a half-moon shape with meat ragù is the quintessential Sunday dish. Frantoiana soup and spelt soup, made with Garfagnana farro wine bearing the IGP seal, completes the winter repertoire.
Wine follows the same logic of discretion. DOC Colline Lucchesi It covers a large part of the vineyards surrounding the city, with Sangiovese red wines and herds of Trebbiano and VermentinoA few kilometers away, the small village of Montecarlo It gives its name to a unique appellation, known for elegant white wines made from an unusual blend of local and international grapes. These wines rarely leave the region, which makes tasting them directly at the source, in a wine cellar or at a trattoria table, even better.
Between 6 PM and 8 PM is the Appetizer timeEnjoying a glass of local wine or a spritz is more of an excuse for conversation than a meal in itself. A moment that must be experienced!
Typical Dishes
Tordelli lucchesi, zuppa alla frantoiana and minestra di farro: dishes that summarize the simple and hearty cuisine of the region, from family Sundays to harsh winters.
Wines
From the Colline Lucchesi DOC to the white wines of Montecarlo: wines born in the hills surrounding the city, little exported and still to be discovered.
