The cuisine of the province of Lucca consists of simple, genuine foods prepared with great originality, thanks also to a climate and territorial configuration that supply an abundance of top-quality products.

FOOD PRODUCTS
The characteristic of this land is olives cultivation, a tradition that has made the olive oil of this territory the most famous and appreciated. This Extra Virgin Olive Oil it's unique for its spicy flavour being the olives collected at the right point of maturation and for its colour, the typical yellow with green reflection. It has been cited for its quality since the 19th century, and it's the only oil in the world to be grouped in a privilege category like Cognac and Champagne.

The Lucca-Style Tordelli are famous in the area: on a par with the Tortelli from the Mugello, they represent a chapter in the great Italian tradition of stuffed egg-pasta.

Among the second courses, slow-cooked Rabbit stew is prominent. This dish is extremely easy to prepare, and in winter goes very well with polenta.

Among the other specialties we can find the 'Biroldo' or 'Malegato', a salami made with pig's blood and spices, the cake with 'Becchi', a pie made with a filling of vegetables, ricotta cheese, eggs and sweet grapes and the lamb stewed with olives.

A particular sweet is also produced in this area: the 'Buccellato', a large round cake made of wheat flour, sugar, vanilla, anis seeds and 'Zibibbo', a sweet grape. Its name derives from Buccina a curved Roman militray trumpet, and already appeared in a document dated 1485.

The China Lucchese Massagli , is an elixir of quinine that Pasquale Massagli created in 1855 in the extant pharmacy of S. Michele in Lucca. Produced as a cure against malaria and to reduce a fever, the drink is slightly alcoholic and is excellent both as an apéritif and as a digestive.

We lastly have to mention the famous Bread of Altopascio, which is particularly suited to making canapés of minced chicken livers.

WINE
The production of wine is also common, with the DOC Montecarlo in the top of the list, its production alive since the Communal period, and characterized by the combination of French grapes such as the white and grey Pinot, Semillon, Roussanne and Sauvignon with the local Trebbiano grapes. The best years of this wine can take up to four or five years of ageing. And the DOC Colline Lucchesi that come from vineyards cultivated in the Communes of Lucca, Capannori, and Porcari. The wines cultivated, which have a long tradition are, Sangiovese, Lanaiolo, Ciliegiolo, and Merlot for the reds; and Trebbiano Toscano, Greco, Grechetto, Vermentino bianco, malvasia, Chardonnay and Sauvignon for the whites. In both cases, the mild climate, noon-day exposure, and presence of higher peaks that protect them from the north wind, contribute to a product that is robust and healthy, with a high sugar content and intense fragrance.