In 2009, we moved to Viareggio from Garfagnana, but I wanted to take care of cooking and open my own restaurant where I could offer the cuisine learned "di la dalla Apuane" and that of the sea, which I did not yet know. I had the good fortune to meet people who helped me to take this path, especially I have to thank the guys from Lampare, fishermen who use these boats from the south and "naturalized" Viareggio. They brought me many products, they taught me how to use them.

Spring, the awakening of nature. There are many seasonal products that enrich our table: fresh vegetables like salad, radishes, wild herbs, and then so much fish that populate again our shores. Oil and wine, which never fail, strawberries, flowers and baked goods, as a good focaccia bread to combine with our dishes.

The new cover of Made in Lucca is online! The table set for the autumn is full of seasonal products, because also the autumn gives us a multitude of flavors: chestnuts, chestnut flour, necci, grapes, wine, olive oil, nuts and dried fruit, pickled olives…

Some details…

SECRET, SACRED, SCIENTIFIC, UNLIKELY. AROUND THE GREEN OF LUCCA.

A green route, within the walls of a city. Possible if the city is this ancient , Roman, Medieval and Renaissance village, which still jealously guards within its walls a number of unexpected green “locus amoenus”.
A route to be traveled in silence, some ‘contemplative, some curious, whose companion guide can only be Santa Zita, the “little” Saint of the flowers from Lucca, the patron saint of housewives, consierges and bakers.

We took advantage of Desco, the market shows typical food, to make the new card dedicated to the products of the winter: cold meats, cheeses, vegetables, olioEVO, wine, accompanied by the excellent breads … lots of goodies to eat more healthy and season!

The atrium of the St. Martin church has always been seat of a variety of commercial activities: the money changer settled here to do their jobs, and also to obtain a rapid protection in case of emergency, and often the merchants set up here their desks with their wares. Above their heads carved on the left and on the right of the central door, 12 characters zealous are still carrying out their work, work on countryside, tied to the land and to food, activities that still gives life to the area, and inexhaustible source of richness for the tables.

Because of their typical shape that recalls a little the pieces of cloth, of those with whom you make the masks and costumes forfestive parades, “Cenci”, or rags, are the Tuscan version of chat, or frappe, typical sweet prepared during the Carnival period.
The very first recipe is said to date back to Roman times, which prepared the “frictilia”, frying these special treats in the fat of the pig.

The tradition Carnevalesca arrives on your tables to delight the end of a meal or your snacks! Here’s how:

What you need

The Farm family Bartelletti is located in Pietrasanta on an alluvial soil very suitable for the production of this type of oil. Produces olives quercetane following by tradition always is for pruning that for fertilization. The Company aderisceall’Associazione olivesquercetane.

Spring! The Monti Pisani that this season offer buds and wild herbs great to spice up the daily cooking adn the chef Barattini, offer a spring dish made ​​with wild asparagus. “The idea of this dish is born simply distorting the idea of ​​the classic risotto.” Aurelio says, “I wanted to tend to create a” risotto of home “as the main ingredients used are part of the culinary heritage of Lucca. Not a challenge, nor a comparison of the beloved risotto, but simply further proof that with the products of our land and a bit of imagination, we can afford to dare beyond “the walls”