Appreciate the charms of Lucca through its cuisine. Enhance your visit to this beautiful town in Tuscany by sampling some traditional Lucca dishes.
Our travel tips guide you through Lucca's narrow cobbled streets bounded by the remains of Renaissance city walls, then use our food guide to search out quaint little cafes and historic restaurants when it's time for lunch or dinner.
What could be more relaxing than sitting in the sun, sipping your aperitif and waiting for a classic Lucca dish to arrive?
Soup of farro
With its hearty combination of borlotti beans and seasonal vegetables, Lucca Farro Soup just needs a grating of Parmigiano-Reggiano on top and some freshly cooked crusty bread to make the perfect lunch.
Like so many Tuscan dishes, Farro soup makes full use of local seasonal food.
Garmugia Soup is another filling lunch dish with roots that go back to 16th-century Lucca.
With lots of green vegetables but little meat available, this soup was traditionally flavored with some dried pancetta and a little ground meat.
Garmugia is the perfect choice if you're visiting Tuscany in March or April because its a soup made with spring vegetables.
Maybe soup is a little too filling for your children. Then let them try the traditional favorite of Italian kids - Farinata.
They eat this tasty flatbread at any time of the day as a healthy snack. Like the soups it heralds from the days of simple cibo povero or peasant food, using the nutritious but cheap ingredients of chickpea flour and olive oil.
Some say its origins date back to Roman days when soldiers on the move cooked their chickpea mix on shields hot from the sun.
You can't visit Italy and not try some pasta, every region has its own variations.
Tordelli Lucchese simply means pasta stuffed with beef, pork or green vegetables. Nutmeg gives it a unique flavor.
Matuffi starts off with a runny layer of polenta, topped with local sausages and mushrooms.
This robust dish was served on cooler evenings as summer finished.
Torta d'erbi or "Torta coi becchi" is a traditional pie made with shortcrust pastry and filled with green vegetables, raisins and pine nuts.
Baccalà or dried and salted cod is a staple across southern Europe, a way of preserving and eating fish right through the year.
Each chef has their own favorite Baccalà recipe whether they bake, braise or fry it. It's definitely delicious sliced and grilled with chickpeas.
Conjure up grandma's kitchen with Rovelline Lucchesi.
Full of taste and aromas this dish uses thin slices of beef flavored with local capers and mountain herbs of sage and rosemary.
Let's hope you have room for some sweet treats after your hearty Lucca food as you must try the traditional ring-shaped Buccellato.
Dating back to the days of Ancient Rome its name comes from the Latin bucella or bite. Traditionally eaten on Sundays the cake was collected from the baker after mass and carried home around the arm.
It is temptingly soft and sweet, filled with raisins and aniseed.
It's delicious with your morning coffee but don't worry if you can't eat it all at once. The Italians enjoy a slice a day or two later dunked in a glass of red wine.
Necci are a very typical food in Lucca.
This crepes are made of chestnut flour and usually filled with ricotta.
One last thing: Pasimata
If you are lucky enough to visit Lucca during Holy Week or Easter celebrations you will come across Pasimata.
Traditionally eaten on Easter Saturday this bread takes two days to prepare, a real labor of love.
It is a sweet treat flavored with raisins and aniseed.
You'll come across the taste of aniseed again and again in the cuisine of Lucca.
We hope you've enjoyed our food guide to Lucca and that these tempting dishes have made you want to spend some time in this beautiful part of Tuscany.