Tuscany

Lucca is a captivating city in Tuscany, Italy which blends rich history with delectable cuisine. Possibly dating back to 180 B.C., the city on the Serchio river is famous for the still-standing Renaissance wall surrounding the city. Within these walls is a famous restaurant for tourists and locals alike called “La Buca de Sant Antonio.” We had the opportunity to visit this historic establishment, which originally opened in 1782 and was revived after World War II. The Barbieri and Pacini families still run the restaurant and greeted us with great warmth and incredible food.

The Tuscan diet reflects the Mediterranean Diet model, which emphasizes how a variety of nutrients can be consumed in a balanced diet - even sweet treats and wine. The use of olive oil, whole grains, lean proteins, and fresh vegetables are a hallmark of this diet and align with Lucca’s culinary offerings. Tuscany is known for antipasti, where cured meats, artisanal cheese, and bruschetta with fresh tomatoes and olive oil are staples in any meal. Lucca is known for the pasta dish “pappardelle al cinghiale,” pasta with wild boar sauce. A regional specialty in Tuscany is “bacala alla lucchese,” a local fish dish with salted cod, tomatoes, olives, and herbs. Tuscany is also renowned for its wines, and Lucca is no exception – Chianti or Sangiovese are commonly enjoyed. The city invites tourists and locals alike to savor the flavors of Tuscany while strolling through historic streets.

Buon appetito!

- AIFC Co-Chair Susan Molinari