Exploring Lucca's Local Cuisine: Dishes, Restaurants, and Recipes

Exploring Lucca's Local Cuisine: Dishes, Restaurants, and Recipes

Lucca, a charming city located in Tuscany, Italy, is not only known for its picturesque streets and historic landmarks but also for its delicious local cuisine. This guide will take you on a culinary journey through Lucca, highlighting must-try dishes, recommended restaurants, and even some recipes for you to recreate the flavors of this delightful region.

Must-Try Dishes

When visiting Lucca, make sure to sample some of the following traditional dishes:

1. Pappa al Pomodoro: This tomato and bread soup is a staple in Tuscan cuisine. It is made with stale bread, ripe tomatoes, olive oil, garlic, and basil, resulting in a rich and comforting dish.
2. Buccellato: Lucca is famous for its sweet bread called buccellato. It is a ring-shaped pastry filled with raisins, anise seeds, and sometimes even chocolate. Perfect for breakfast or as a dessert.
3. Tordelli Lucchesi: These are traditional pasta pockets filled with a mixture of seasoned meat, spinach, and Parmesan cheese. They are typically served with a meat sauce and are a true delicacy.
4. Bistecca alla Fiorentina: While not exclusive to Lucca, this famous Tuscan dish is a must-try for meat lovers. It is a thick-cut T-bone steak, typically grilled and served rare to preserve the juiciness and tenderness of the meat.
5. Bacalà alla Lucchese: This is a delicious salted cod dish that is cooked slowly with a tomato-based sauce, olives, capers, and a hint of garlic. The result is a flavorful and tender fish dish that is truly unique to Lucca.

Recommended Restaurants

When it comes to dining in Lucca, you have a plethora of options. Here are a few recommended restaurants known for their excellent local cuisine:

• Ristorante Buca di Sant'Antonio: Located in the heart of Lucca, this restaurant offers a cozy and traditional atmosphere. Their menu features a wide range of Tuscan dishes, including the famous tordelli lucchesi.
• Osteria Da Rosolo: This charming osteria is known for its authentic Tuscan cuisine. They serve delicious homemade pasta dishes, including tordelli lucchesi and pappa al pomodoro.
• Ristorante Gli Orti di Via Elisa: Situated just outside the city walls, this restaurant offers a beautiful garden setting. They specialize in using fresh, locally sourced ingredients to create their flavorful dishes.
• Trattoria da Leo: This family-run trattoria has been serving traditional Lucchese cuisine since 1953. They are known for their warm hospitality and homemade pasta dishes.
• Ristorante La Buca di Sant'Antonio: Located in a historic building, this restaurant combines tradition and innovation in its cuisine. They offer a diverse menu with both traditional and contemporary Tuscan dishes.

Recipes to Try at Home

If you want to recreate the flavors of Lucca in your own kitchen, here are a couple of recipes to try:

Pappa al Pomodoro

Ingredients:

• 500g ripe tomatoes
• 200g stale bread
• 4 tablespoons extra virgin olive oil
• 2 cloves of garlic, minced
• A handful of fresh basil leaves
• Salt and pepper to taste

Instructions:

1. Bring a pot of water to a boil. Score the tomatoes with a cross and blanch them in the boiling water for about 1 minute. Remove the tomatoes and peel off the skin.
2. Cut the tomatoes into small pieces, discarding the seeds. Set aside.
3. In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant.
4. Break the stale bread into small pieces and add it to the saucepan. Stir well to combine with the garlic and olive oil.
5. Add the chopped tomatoes to the saucepan and season with salt and pepper. Cook over low heat for about 20-30 minutes, stirring occasionally.
6. Just before serving, tear the basil leaves into small pieces and stir them into the soup. Adjust the seasoning if needed.
7. Serve the pappa al pomodoro hot, drizzled with a little extra virgin olive oil.

Buccellato

Ingredients:

• 500g all-purpose flour
• 100g granulated sugar
• 100g unsalted butter, softened
• 2 large eggs
• Zest of 1 lemon
• Zest of 1 orange
• 150g raisins
• 1 packet (7g) active dry yeast
• A pinch of salt

Instructions:

1. In a small bowl, dissolve the yeast in 1/4 cup lukewarm water. Let it sit for 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, sugar, softened butter, eggs, lemon zest, orange zest, and salt. Mix well.
3. Add the frothy yeast mixture to the bowl and mix until a dough forms.
4. Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
5. Add the raisins to the dough and knead for a few more minutes until they are well incorporated.
6. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 2 hours, or until it doubles in size.
7. Punch down the dough and shape it into a ring. Place it on a baking sheet lined with parchment paper.
8. Cover the dough with a clean kitchen towel and let it rise for another hour.
9. Preheat the oven to 180°C (350°F).
10. Bake the buccellato in the preheated oven for 30-35 minutes, or until golden brown.
11. Let the buccellato cool before slicing and serving.

Discover Lucca's Local Cuisine