Tuscan salami from Garfagnana! If there is one animal whose role can be considered essential to the diet and gastronomic tradition of the Garfagnana, it is for sure the pig. Every part of it is used into typical delicious cured meats, such as biroldo, bondiola, and lard, represents “a ritual” Read more…
What could be more Lucchese than Castagnaccio (chestnut tart)? It is said to have been first created by a Pilade di Lucca. It’s a typical tuscan dessert. The key ingredient is chestnut flour “farina di castagne” or “farina dolce” traditionally made in the winter months. It is a most delicate Read more…
Buccellato Perhaps you have already tried buccellato the traditional lucchese fruit bread? It’s poor man’s food, bread made with a few simple ingriedents, which have made it a symbol of good luck and therefore very suitable for a Celebration. For example, it contains aniseed, thought to promote fertility in women, Read more…
Ingredients (serves 4) . A fillet of pork of about 600/800 g . A marinade consisting of: 1 peeled lemon cut into slòices, 1 carrot, 1 stick of celery and 1 onion chopped together, a piece of cinnamon, a spring of thyme, 6/7 grains of coriander , a glasso f Read more…
I’ve always loved the Christmas Holidays both here and in the U.S. I have to admit, however, that in Italy there’s a much more festive feeling for a longer period and so many more traditions. There are two i’d like to mention. One is the live Nativity representation in Barga Read more…