Dinner Dish: Lucca Tuscany Cooking Vacation – Tortelli Lucchesi

April 16, 2013  |  By Liz SanFilippo Hall
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Dinner Dish: Lucca Tuscany Cooking Vacation – Tortelli Lucchesi

Pasta stuffed with meat made on a Tuscany cooking vacation.

As a region known for its cities and countryside, rather than its coast, Tuscany isn’t as well known for its seafood as other regions, but it’s still rich in gastronomy traditions, which you can discover in the city of Lucca on our Tuscany cooking vacation. One of the most well-known dishes in Lucca is tortelli lucchesi, which is a bright yellow pasta made with wheat flour and eggs. You can make this dish, among other gastronomic specialties, during our Tuscany cooking vacation Luxury Lucca Villa Cooking.

Simply put, tortelli lucchesi are meat ravioli. But to those that have made this city their home, the dish is so much more. Traditionally stuffed with a mixture of meat — such as beef and pork — and smothered in a delicious meat ragu, this primo piatto (pasta course) is unique in that the pasta is made with eggs, while many other pastas in Tuscany are not. Egg-based pastas are more common in wealthier regions, which are mostly in the north of Italy.

Tuscany cooking vacation pasta cooking classOther popular dishes in Lucca, which you can make in on our Tuscany cooking vacation, include salt cod, farro soup, buccelloto (a dessert), torta con i becchi (an Easter cake), and and a number of others.

During Luxury Lucca Villa Cooking, cook with a chef in a private villa through multiple cookery courses, and experience other Lucca gastronomic traditions.

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By Liz Hall

“Dinner dish” is a blog series, in which The International Kitchen discusses recipes and the history of particular regional foods. Have a food you want to learn more about? Contact us today.

Other dinner dish blog posts
Greece: Hare Stifado
Italy (Sicily): Marsala Wine
Italy (Veneto): Risotto
Greece: Ladolemono Sauce
Spain: Paella
Italy: Meatballs
Italy (Puglia): Ran-Away Fish Soup

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By Liz SanFilippo Hall
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