28th edition of the first international experiment in enjoyment.
40 evenings of dinners, theatre and escapades, the festival takes place throughout the summer and into October in over 20 municipalities in 5 Tuscan provinces from 28 June to 25 October 2022.
From an idea of Andrea Kaemmerle with the Artistic Direction and Organisation of the Associazione Internazionale di Teatro Guascone, with the motto, always the same: ‘You can only enjoy or suffer, enjoying is not serious’.

The elderberry is a widespread shrub in Italy in ruderal environments, damp woods and the banks of watercourses where it grows wild from the sea to the mid-mountains. Along the Serchio and in the woods of the Lucca Plain it is frequently found in late spring in generous blooms.

The compound leaves are dark green in colour, the flowers in clusters of tiny corollas with a very intense perfume that can already be perceived from a distance.

Frappe, cenci, chiacchiere, bugie, rappe, frappole, galani, frittole, cròstoli. There is no Carnival without this versatile and crunchy sweet.

The name changes and with the name some small details that identify the regional variants, but the recipe is very similar and unique joy that these sweets bring to the tables at any time of day, from breakfast to after hour.

Rectangular, long, knotted, thin or full-bodied, always crumbly and crispy and sprinkled with plenty of powdered sugar.

Giovanni Giovannoni is the president of the Association "Rosso e i suoi fratelli", which protects the red bean of Lucca and the other 17 varieties cultivated in the Plain of Lucca.

A passionate grower, he is also an excellent and generous cook, several times finalist of the "disfida della zuppa", the semi-serious competition between chefs organized by Slow Food in winter. Deep connoisseur of the "leguminous" nature, he never backs out when there is a need of a good advice about "leguminous" combinations with meats, spices, wines, vegetables.

Cold weather, a lit fireplace, a cat and... inevitable apple pie.

We propose a special focaccia, from Elena Pardini's family recipe.

Sweet-eyed and always ready with a smile, Elena is the cook at the AA 'Alle Camelie' in Pieve di Compito, at the foot of Monte Pisano, on the edge of the woods. This is the area where camellias grow in gardens, nurseries, along the Visona, the stream that runs through the Compitese villages, and in the Sant'Andrea camellia grove. At the moment, camellias of the Sasanqua variety, our 'poinsettias', are blooming.

A tasty tour of Lucca, a break during shopping, a way to get to know the city better, beyond art and history, taking advantage of the many flavours and good opportunities for a snack, a dinner, a snack, an aperitif, a thought for the friend who stayed at home or an important purchase...

Viva Luca Viva is a proposal to get to know the city through a circuit of shops, bars and restaurants.