COBBLED STREETS, ROMANTIC RAPUNZEL-ESQUE towers and a dramatic oval piazza await those seeking to experience life in a quaint Italian "centro histórico". Within its dramatic Renaissance walls, the evocative Tuscan town of Lucca is a delight for hungry visitors. From steaming porchetta sandwiches and hearty hand-filled tortellini, to the town's pasticcerie that look more akin to jewellers thanks to the colourful sweet treats crammed into their window displays, the food scene of Lucca is the epitome of Tuscan gastronomy. Enjoy it on the streets, by candlelight in hidden osterie, or deep in the woods surrounded by chestnut trees, but enjoy it all the same.
DAY ONE
By day
Start the day in one of Lucca's main squares. Piazza San Michele is where locals converge with their dogs to down a morning espresso and take in the impressive San Michele in Foro church. Head to pasticceria Buccellato Taddeucci for the most impressive selection of pastries and sweet treats of any bakery in town. The traditional option to go for here is the budino di riso, rice pudding filled cakes shaped like ovals that will power you through the day.
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
