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”

During the weekend of 15 August “ferragosto”, a bank holiday in Italy, Careggine, is filled with a festive atmosphere and scents alltraditional, characterizing each year “in the Apuan Feast“.

The cheese. It is one of the many protagonists of the basket of Lucca, sheep milk cheese, goat cheese, dairy cheese .. typical products of tradition. Is produced for the most part in Garfagnana and from here marketed. But its use is not limited to its consumption. If I told you that cheese is sport, challenge, bet, aggregation? And not as regards its preparation, its consumption, its sale .. but .. its launch.