Food, Drinks & Traditional Dishes in Lucca

This sweet, glossy bread is the undisputed culinary symbol of the city. Shaped either as a simple baguette or a ring, it is generously studded with raisins and heavily flavoured with aromatic aniseed, giving it a highly distinctive and comforting taste. It has a slightly dense texture with a brilliant, dark crust that is traditionally brushed with sugar and egg. Locals love to eat it slightly stale, often dunked into a glass of robust red wine or a warm cup of coffee.

A deeply satisfying and incredibly rich pasta dish that is mandatory for Sunday lunches and festive occasions in the area. These large, half-moon shaped ravioli are crafted from a slightly thicker, bright yellow egg dough that provides a wonderful bite. They are stuffed with an intensely savoury mixture of ground beef, pork, Swiss chard, pine nuts, and spices. The crowning glory is the heavy, slow-cooked meat ragù generously ladled over the top, making it a hearty masterpiece of local comfort food.

Unlike many humble Tuscan soups, this historic recipe has distinctly aristocratic origins, having been created for the wealthy silk merchants of the city. It is a highly seasonal, vibrant green celebration of spring, combining incredibly fresh artichokes, asparagus, fava beans, and peas. What sets it apart from peasant dishes is the luxurious addition of rich beef broth and small pieces of minced veal or pancetta. It is poured over toasted bread and offers a surprisingly elegant and complex flavour profile.

A cornerstone of the rustic, rural diet in the surrounding hills and mountains, this thick and hearty soup relies on an ancient grain. Farro, which has a wonderful chewy texture similar to barley, forms the robust base of the dish. It is slow-cooked with a flavourful blend of local borlotti beans, tomatoes, garlic, and wild herbs, often enriched with a piece of cured pork for depth. It is a deeply warming, nourishing dish that perfectly represents the agricultural traditions of the region.

Originating from the nearby Garfagnana mountains, this is a highly traditional, dark artisanal salumi that reflects a zero-waste philosophy. It is a unique type of blood sausage made from the lesser-used parts of the pig, including the head and offal, bound together with pig's blood. What makes it exceptionally delicious is the heavy seasoning of wild fennel, cloves, cinnamon, and nutmeg, which gives it an unexpected, sweet-and-spicy aroma. It is typically sliced thinly and enjoyed with a piece of unsalted Tuscan bread.