At the table in Lucca and Viareggio

At the table in Lucca and ViareggioIn a Tuscany full of different dialects, Lucca makes itself well known, not only due to its dialect or because they have allowed more emigrants in than all the other Tuscan provinces put together. Here, there is a sign of a great moral force and a great need to work, but there is also a need to maintain a love for its agricultural products.

The respect of the traditions is highlighted in the kitchen and in the lucca kitchen they conserve the scents of the past and the simplicty of their dishes, without allowing the outside world to affect them. After the recent failures of ‘Nouvelle Cuisine’, chefs from Marquises, have had a regional and refined reputation in Lucchesia. The typical kitchen, has never been removed, and this is shown in the restaurants as a point of force for italian gastronomy.

They are now trying out more typically “lucchesi” dishes in the restaurants in order to keep within traditions and offer a good service.
In Viareggio, Lucchesia exchanges its sweet food for seafood and fish, without trying to betray its simplicity and without trying to change its normality. But has the kitchen in Viareggio ever bought fashion?
We guarantee that the chosen cooks based on either small or great experiences, fill us with lots of confidence.

Recipes kindly supplied by Il Tirreno

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