In October days are getting colder and sun sets early. In the streets of downtown a strong smell, sweet and a bit burnt, and by small braziers at the crossroads of the roads are raised clouds of smoke that mix the autumn mist. The seller most picturesque in front of one of these braziers invites passers-by with chants at regular intervals “mondinee… mondine calde!” It’s time of chestnuts… of meetings at the fireplace to get one’s own hands dirty in the peeling…

Giovanni Giovannoni is the president of the Association “Rosso e i suoi fratelli.”We take care of sowing, harvesting, storage and sale of the beans in the Lucca”.

The family of Elena Carmignani, wine producer, is one of the oldest in Monatecarlo, active since 1386 have been handed down thispassion from generation to generation. Eight hectares of vineyard yield good whites and reds from various grape varieties: Trebbiano, Vermentino, Malvasia white, Roussanne, Semillion. For the Montecarlo DOC red wines: sangiovese, canaiolo, syrah, merlot, cabernet, ciliegiolo and other varieties for the IGT, that, unlike the DOC, have a less rigorous discipline and allow you to add creativity and tastein production. 

from the Aia of Massimini, the second stage of the tasting path of the counties of farro, here is the farrotto with leeks, for six people, to appreciate it together!

What you need:
450 grams of farro della Garfagnana IGP
3 leeks
pecorino cheese
salt, pepper, extra virgin olive oil
a glass of white wine
a liter of vegetable broth

Lorenzo cultivates and sell spelt of Garfagnana, he is president of the consortium IGP spelt ; one who knows what he is talking about. He tells about his company, his land, and his words reflects how much the cultivation of this product is credit to this rich territory of healthy food, grown and produced with the slowness and the passion that makes things .. Good.

Roberto has a brewery, at Petrognola, in Garfagnana, the land of farro. It is from this ancient grain that his beer takes its fragrance. He told the story of his brewery… his own story.

How I came in mind to do the brewer in the land of wine?

The fish farm “La Jara”, is located in the valley of Turrite, near the hermitage of Calomini.

Claudio rather than carry out a trade, accomplished a mission, maintaining, nurturing and taking care of trees, among which about 60 camellias. Listening to him, it makes ones want to see them, in spring … maybe, when his proteges are in bloom, the, tops of their elegance.

What you need (for 4 people):

400 g chestnut flour, 500 grams of water, 30 grams of chopped walnuts, the last of an orange (yellow part only) to pieces, rosemary, EVO oil, salt

How to make
Add the flour little by little water and a pinch of salt. Mix well and pour into a round baking pan in one layer 1.5 cm thick, sprinkle the surface with a drizzle of olive oil, sprinkle with walnuts, chopped rosemary, and orange peel. Bake for 40 minutes at 200 degrees.

The “torta d’erbi” is the traditional cake of St. Zita, saint dear for Lucca, the patron saint of the same town, of housewives and bakers. It is celebrated in the city on April 25 with floral exhibitions and markets located in different squares of the historical center. In the streets the scent of flowers merges with that of “torta d’erbi”, prepared in homes.

Here we propose a recipe taught by Maura, a Lucchese doc and perfect cooker.