The International Kitchen Blog: Dinner Dish - Lucca Cooking Vacation - Tortelli Lucchese
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Dinner Dish: Lucca Cooking Vacation - Tortelli Lucchese

Next April 16, 2013 Previous

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, especially in the city of Lucca. One of the most well-known dishes in Lucca is tortelli lucchese, 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.”

Tuscany pasta cooking classSimply put, tortelli lucchese is 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 piatti (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.

Other popular dishes in Lucca, which you can make in a Tuscan cooking class, 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 Chef Danilo Mazzoni in a private villa through multiple cookery courses, and experience other Lucca gastronomic traditions, including a visit to a local cheese maker.

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By Liz Hall

"Dinner dish" is a blog series, where 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
Paris: Stuffed Lamb Shoulder
Spain: Paella
Italy: Meatballs
Italy (Puglia): Ran-Away Fish Soup Peru: Quinoa

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