HIGH VERSILIA HONEY

Winter in the Lucca region has the taste of some vegetables that cannot be ully appreciate until "they have not caught the cold".

Yes, because the cold mitigates the bitter note of some winter vegetables and so the people wait patiently for the first frost licking their mustache at the thought of rapini with sausages, barbe di prete (beards of priest) with new oil and gobbi in umido.

It could be nothing but a success in the city that has always traded silk, spices and other exotic things with the east.

Chocolate ...

In the seventeenth century, cocoa arrived in Tuscany thanks to the Florentine merchant Francesco d'Antonio Carletti. In the Central National Library of Florence numerous writings testify, starting from the 1600 of the heated debate about chocolate and its consumption. What is certain is that the beneficial effects of chocolate were immediately evident, first of all the calming one ... for diets there is always time.

Stuffed with strictly stale bread and so many spices dosed so that no one prevails.
For the dough not only eggs and flour, but also water, so as to make it more robust and create a pleasant contrast with the soft interior.
And the shape? Strictly crescent-shaped.

Here is the identikit of the true tordello alla lucchese, the main dish of our tradition.

Allergies, intolerances, traditions, religions, attentions ...

Tortellini stuffed with chickpeas and wild herbs in broth of pigeon and legumes are the recepie that has earned Luigi Carmassi, young chef at the Ristorante Briaco di Lucca, the podium of "Young chef", in the "challenge" of Saturday 8 December at Real Collegio successfully involved critics and public.