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Lucca gastronomy
The cuisine of the province of Lucca consists of simple, genuine
foods prepared with imaginative originality, thanks also to a
climate and territorial configuration that supply ad abundance
of top-quality products.
In the Lucca plain, the olive tree gives color to the landscape
and supplies an incomparable oil that is exported all over the
world. Its organolectic characteristics have elevated it to
being the principal nutriment in a healthy and correct diet.
This oil is unique, thanks to the perfection of its taste (the
yield of olives at the right point of maturation, an intense
sensation of sweetness with a hint of spiciness), color (golden
yellow with green reflections), and overall aroma, to the point
that many tasters keep a sample of extra-virgin oil from the
hills of Lucca as a term of comparison. This product is so
famous throughout the world that the Oxford Dictionary defines
it as “Lucca Oil: superior quality of olive oil” comparing it,
unique oil in the world, to other world well known products such
as cognac and champagne.
The vines also contribute to characterize the landscape and
supply two types of DOC wines: “Montecarlo” and “Colline
Lucchesi”. The former are wines coming from the grapes of
vineyards cultivated in the Commune of Montecarlo, and partly
also in those of Altopascio and Porcari. The most sought-after
vines are Trebbiano Toscano, Pinot Grigio and Pinot Bianco,
Vermentino, Sauvignon, Roussane and Semillon for the white
wines; and Sangiovese, Lanaiolo, Ciliegiolo, Colorino and
Malvasia Nera for the red wines. The DOC wines of the Lucchesi
hills come from vineyards cultivated in the Communes of Lucca,
Capannori and Porcari. The vines cultivated, which have a long
tradition, are Sangiovese, Lanaiolo, Ciliegiolo and Merlot for
the reds; and Trebbiano Toscano, Grego, Grechetto, Vermentino
Bianco, Malvasia, Chardonnay and Sauvignon for the whites. In
both cases, the mild climate, noon-day exposure, and presence of
higher peaks that protect them from the north wind, contribute
to a product that is robust and healthy, with a high sugar
content and intense fragrances.
A particular itinerary was created recently, the “Strada del
Vino” (wine trail), which from Lucca crosses an harmonious backdrop
of verdant hills, centuries-old olive trees and rows of vines,
to arrive at the best-known estates in order to taste the best
products of their wine cellars.
There are many typical dishes in the Lucchese culinary
tradition. The Lucca-Style Tordelli are justly famous: on a par
with the “tortelli” from the Mugello, they represent a chapter
in the great Italian tradition of stuffed egg-pasta. Usually a
mixture of meats is used, browned and mixed with salted meats
such as mortadella and sausage. Among the second courses,
slow-cooked Rabbit Stew is prominent. This dish of the tradition
is extremely easy to prepare, and in winter goes well with
polenta. And what can we say about Eel from the Serchio river
“in zimino”.
For centuries along the Serchio, eels have been
used in cooking. There are many ways How to make them – from
roasting, to grilling or.. “in zimino”, which in Tuscany means
“cooked with herbs”. In this case, parsley and tomato are used.
The abundant presence of oil also justifies the substantial
mixed fried dishes, using vegetables of all sorts, together with
chicken and rabbit.
The Lucchese dessert par excellence is
Buccellato, a large round cake made of wheat flour, sugar,
vanilla, and anise. Its name derives from “buccina”, a curved
Roman military trumpet, and already appeared in a document dated
1485. A last touch is the “China Lucchese Massagli”, an elixir
of quinine that Pasquale Massagli created in 1855 in the
existent pharmacy of Saint Michele in Lucca.
Produced as a cure
against malaria and to reduce a fever, the drink is slightly
alcoholic and is excellent both as an aperitif and as a
digestive. Its preparation involves a long steeping of the bark
of “Ginebona Officinalis” and the addition of aromatic herbs. To
conclude, we must mention the bread of Altopascio, which is
particularly suited to making canapès of minced chicken livers.
It is also excellent stale, in soups or in desserts.
Texts courtesy of APT Lucca
Photos are property of "Archivio Fotografico APT - PGMedia"
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