Guide to Cooking typical Lucchese!

The cuisine of Lucca is a dominant feature of this city. Its origins are very old and are differentiated by taste but especially for simplicity. It uses ingredients of the poor, first of all wheat and cereals, testimony of a peasant who has handed down for generations.
Besides the pig, who was reared and fed with contanini food scraps from the elements behind the kitchen Lucca are pasta and bread.
All this surrounded by the two main resources of this earth that are just olive oil and wine, essential to accompany these tasty dishes.

One of the products featuring in a special way the city is without doubt the "Buccellato, Lucca typical sweet made of ingredients simple as the natural yeast, raisins, anise and other flavorings.

Some dishes Lucca:

• Potato Gnocchi with Lucchese, known as "mice"
• Chickpea soup
• Eels to Lucca
• Rovelline Lucca
• Folache to puccini
• Frittata with the "click"
• Necci
• Buccellato
• Soup with Lucca
• Lucca pie with the "beaks"

In addition to the variety of oil and wine you can find in the province of Lucca, here's an interesting list of typical of this province Tuscany:

• Bean soup
• Taglierini
• Polenta
• Polenta with stockfish
• Sausage and beans
• Cecina
• Ribollita
• Gnocchi of polenta with matuffi
• Farro
• Tullore
• Chestnut
• Cenci