02/04/2026
Five dishes, five stories.
Each one will get its own stage. This is the first look.
A glimpse of what a Lucca-centred dinner could look like. Five courses, all rooted in the same city: its peasant kitchens, its spring markets, its forgotten recipes brought back by chefs who chose memory over novelty.
This is the format we're building.
↓ Swipe through each course.
01 · Zuppa alla frantoiana
A thick peasant soup built on black kale, cannellini beans and the olive harvest. Extra virgin olive oil, stale bread fried in oil and stirred through. No fixed recipe, only a season and a tradition.
02 · Zuppa di farro
An ancient grain soup, dense and slow. Emmer wheat and borlotti beans, grown in these hills since before anyone thought to write it down.
03 · Garmugia
A spring soup unlike any other: vegetables and ground veal in the same bowl. Asparagus, artichokes, peas, fava beans. Documented in 1662, then lost for centuries. Rediscovered.
04 · Rovelline lucchesi
A Lucca Sunday classic. Thin slices of veal, breaded and fried, then brought to rest in a tomato and caper sauce. Patient and precise.
05 · Buccellato come una volta
Lucca's most iconic sweet bread, prepared the old way. With one final twist. Dipped, fried until golden, brushed with sambuca. Seasonal fruit in butter, grappa flambéed, a trace of orange. Crowned with house-made oriental spice gelato.
Not a souvenir. A resurrection.
The Lucca Experience · The Journey · One of One Experience
📍 Tuscany