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.

It’s nice to be able to pick with our own hands the fruits which the earth produces spontaneously.
But there are rules to respect, to protect the environment, the products, and in the respect of the rights of all the “collectors”. For the collection of mushrooms as well as blueberries, for fishing in fresh water, as well as fish and clams in the sea.
Simple rules, licences by a rapid acquisition, thanks to which you are free to contribute, with sustainable use, to the safeguard of our land.

Spelt is an ancient corn, the progenitor of all the corns, renowned food of ancient peoples such as the Assyrians, Babylonians, Romans… and recently we have rediscovered the important nutritional qualities that make it competitive again and much used in cooking, even by the greatest chefs.

from “Aia del Magazzini”, eight and one of the last stage of the walk and taste in the “Contee del farro” comes one of the most traditional recipes of the Garfagnana, the spelt pie. A great mat for snacks, drinks and snacks rustic appetizers. It goes well with cured meats and cheeses, wines and beers.
Here is the recipe for six people.

What you need:
250 grams of farro Garfagnana IGP
200 grams of fresh sheep’s ricotta
3 whole eggs
3 tablespoons grated parmigiano
a bunch of chopped parsley
salt, pepper, nutmeg, extra virgin olive oil

ACCADEMIA INTERNAZIONALE DI CUCINA ITALIANA

The chestnut flour lends itself to traditional preparations and innovative. Here is an original recipe by Gianluca Pardini that combines two  dried fruit flavors characteristic.

What does it take (for about 10 people)

For the crepes:
3 whole eggs,
5 spoonful of flour,
5 spoonful of chestnut flour,
350 ml milk,
a pinch of salt,
a little bit of lard to the pan.

For the hazelnut sauce:
other 500g. custard, with the addition of 200g hazelnut cream.

How to make:

A classic autumn dish that sums if ‘the territory of the Province of Lucca and the whole health of a dish tasty and balanced: the farro from Garfagnana, the beans from the plain of Lucca, the oil from the Versilia.

What yoy need 
500 g of beans already soaked,
120 g spelled already soaked,
2 cloves of garlic,
1 sprig of rosemary,
1 sprig of thyme,
EVO oil,
salt and pepper,
90 g Bacon

How to make

The chestnut flour lends itself to traditional preparations and innovative. Here’s the current version of the classic “necci” with the ricotta in a recipe Gianluca Pardini