Tuscan Gastronomy

Let’s take advantage of this stroll along Via Fillungo to say a few words about Tuscan gastronomy, a simple cuisine elevated to an art form, based on exceptional ingredients, ancestral recipes and above all the famous cucina povera, the traditional peasant cooking transformed into a real gastronomic treasure. Among the essentials, be sure to try ribollita, a thick soup made with bread, beans and black cabbage, literally ‘reboiled’ because it is even better the next day, or pappa al pomodoro, a smooth blend of bread and tomatoes that delights both children and adults. Meat lovers should not miss the legendary bistecca alla fiorentina, a Chianina beef T bone steak weighing at least one kilo and served strictly rare, as asking for it well done would be considered almost sacrilegious. You may also be tempted by tordelli, these meat filled ravioli that are a traditional Sunday speciality. On the sweet side, buccellato reigns supreme, a brioche style bread with raisins and anise that is Lucca’s hallmark. Finally a few golden rules; never order a cappuccino after 11 am and certainly not after a meal, and remember that here a meal is meant to be enjoyed slowly, so take your time, you’re in Tuscany. Lucca is also famous for its high quality extra virgin olive oil, so if you can, don’t hesitate to bring some home in your suitcase.