Do you love good cuisine?
In this case you will not really know where to start from,
there are farmhouse where you will be taught to make cheese to taste then
together with honey and marmalade, and then cold cuts,
our fantastic bruschetta with tomato, good oil, “olio bono”, 100% extra virgin: olives are really here and you can feel!
Then “cantucci with vin santo( sweet wine), the “buccellato”, the “ ribolllita”, a soup with black cabbage, the “ tortelli al ragù”, stuffed past with meat sauce.
Surely we can suggest a visit to Montecarlo (LU)
a small middle age village at 15 km far from Lucca, for
a food and wine tour, but not only! The village was named Montecarlo to honour Carlo
IV of Boemia in the XIV century who founded it around the Rocca del Cerruglio.
Immersed in the hills of vineyards and olive trees you can visit several wineries, taste wine, walk among grapevines with your cup while listening to the
story of the wine you are sipping, the story of a family devoted to the search and the selection of the best grape varieties with passion.
What eating
If you have decided to visit Lucca you have to taste its typical dishes. This way you can start a food and wine tour discovering tasty dishes that will amaze your palate. Here it is a vademecum for gourmand tourists that will lead you at 360° into the Lucca culture.
"Il tortello lucchese"
The king of all pasta. This is egg pasta stuffed with beef or pork meat, mortadella, chard, pecorino cheese, parmesan, celery, crumb, nutmeg, pepper, basil, served with meat sauce. Taste them with a good red wine from Lucca hills and you palate will thank you!
"Tagliere toscano"
You have absolutely taste a Tuscan tagliere. Hams and salami from Lucca area have unmistakable characteristics, it is not possible to find them elsewhere.
"Minestra di farro Lucchese"
Emmer, legumes, vegetables will warm you during the cold winter days. A simple and poor dish, but it will not disappoint you.
"Torta co’ becchi"
Its name derives from the decoration of the edges. It is possible to find it in different tastes, but the version you cannot miss for its originality is the one “with vegetables”, that are chards or with wild herbs if you are lucky.
"Il buccellato"
A sweet bread enriched with eggs, aniseed and raisins. Each baker has his own secret recipe that may slightly vary.
"La farinata"
A soup with beans, black cabbage, lard and tomatoes. Its consistency is denser than the one of other soups because they use the corn flour.
"I necci"
They have the same shape as the one of the crêpes and they are made of a cooked chestnut flour batter. The best way to taste the necci is to roll them once stuffed with ricotta.
"Le rovelline lucchesi"
Breaded, fried and cooked in a tomato sauce with capers and aromatic herbs. Born like a leftovers dish, they used what left over from the previous meal. Nowadays it is one of the most coveted dish in by people of Lucca.
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