Tuscan Olive Oil: A Family Affair
Monday, October 19, 2026,
Discover the magic of olive harvesting in Tuscany: a cherished family ritual of community, mill visits, and fresh olive oil.
In Tuscany, the olive harvest is above all a family affair, an ancient ritual renewed year after year. It has nothing to do, naturally, with industrial scales, endless plantations, or giant machinery: here, we are talking about what happens around our countryside homes, in the small plots of land cared for with genuine love.With its sense of anticipation, togetherness, and pure joy of gathering, it is very much like our second Christmas.Every year, the harvest season is a bit of a gamble. In the past, harvesting took place in January; later, it moved up to November. Today, we know there is no single fixed date, but rather a perfect window that guarantees extraordinary quality, giving the new oil its signature fruity aroma and peppery kick.This shift is also due to changing weather patterns: with milder early-autumn temperatures, the olives detach more easily, slipping off the branches at the gentlest touch. So, as early as late August, we start watching the sky with a touch of anxiety. A single strong gust of wind or a sudden thunderstorm can wipe out half a year’s work in minutes.A time to harvest...As the date approaches, the same organizational machinery as the Christmas holidays kicks into gear. We inspect the branches to check ripeness, call the local olive mill to book a pressing slot, and call friends and relatives to assemble our harvest crew. Finding a date that works for everyone is an art in itself, but once locked in, the celebration begins.Preparing the land is the first step: the grass is freshly mowed, and nets are carefully spread under the trees just the day before picking. Some nets are small, tailored for a single tree, while others stretch out like endless bridal veils fluttering across the grass between ancient trunks.Once under the trees, everyone instinctively finds their place. Lower down, some prefer the slow, methodical pace of picking at head height: using plastic combs or bare hands, they strip the olives one by one, letting them drop into plastic buckets with a rhythmic "toc."Nearby, you hear the dull thud of wooden poles or the gentle hum of mechanical harvesters: the most energetic workers tackle the high canopy, sending a green and purple rain cascading down onto elevated nets designed to protect the fruit.Then there is always someone moving from tree to tree with a wooden ladder. That job goes to the most experienced gatherer—the one who isn’t afraid of heights and knows how to look the olive tree straight in the eye. From up high, they pick the last hidden olives among the leaves while taking the opportunity to prune stray branches or clear dead wood.In abundant years when branches bend under the weight of the fruit, hours fly by in a blur of shared chatter and satisfying work, and time never seems to be enough....and a time to be togetherThere is no harvest without someone dedicated to the kitchen every single day. They plan the menu, prepare a full homemade meal, judge the timing, and patiently wait for the entire crew to come to the table.If the autumn sun smiles upon us, long outdoor tables are laid out for a hearty, unpretentious meal smelling of freshly baked focaccia, comforting pasta dishes, and a homemade dessert to wrap things up in style. Everyone sits together to eat, share a glass of wine, and laugh, watching the crates fill up one by one. "How much oil will we make this year? Will it be as good as last year’s?" these are the questions that accompany these quiet moments before heading back out into the field.When the harvest days are over, the nets are folded, and excitement builds for the most thrilling stage. Stainless steel containers are scrubbed clean, crates are counted, and cars are packed to the brim.At the mill, the atmosphere is magical. If the yield has been good, we reserve an exclusive press run just for our batch. We wait eagerly, following every step of the process until the final moment: when the first stream of thick, bright green, incredibly fragrant olive oil begins to flow. The feeling is simply indescribable.Freshly pressed olive oil technically needs a brief resting period before tasting. But curiosity always wins, and the harvest season ends just as it started: around the dining table.Everyone who lent a hand is invited to the tasting dinner. At the center of the table sits the new oil in small clear carafes revealing its vibrant color. Very little is needed to highlight its flavor: warm toasted bread for classic "fettunta", fresh seasonal raw vegetables for pinzimonio, and a warm traditional soup. A good glass of Tuscan red wine and plenty of laughter do the rest.Now do you see why olive harvesting feels a bit like Christmas to us?It is far more than farm work: it is the warmth of family, the joy of sharing, and the authentic taste of our land renewed every autumn.Experience the harvest like a TuscanMany of our homes are surrounded by an olive grove. If you want to experience the magic of the harvest firsthand, book your home between October and November: you’ll discover the authentic rhythm of the countryside and what life during one of the most special times of the year in Tuscany is really like.Villa dell'Angelo - Lucca - 14 sleepsVilla dell'Angelo - Lucca - 8 sleepsCasa degli Olivi - Pisa - 5 sleepsVilla dei Fiori - Pistoia - 14 sleeps
Lucca Comics & Games 2026: Our Guide to the 60th Edition
Tuesday, October 13, 2026,
All about Lucca Comics & Games 2026 (October 28 – November 1): the 60th anniversary, the official poster, venue map, transport tips, and stress-free accommodation advice.
Europe’s most beloved pop culture festival is turning 60. Founded in 1966 as the International Comics Fair, Lucca's iconic event celebrates its "Diamond Anniversary" from October 28 to November 1, 2026.As tradition dictates, the historic Renaissance walls and medieval city center will set the stage for the world capital of comics, gaming, animation, and cinema.In this guide, you will find the latest news, practical details, and top tips to enjoy the festival stress-free while relaxing in the charming surrounding countryside of Lucca and Versilia.The 60th Anniversary Theme: "Legacy"To celebrate six decades of history, the official theme chosen is Legacy: a tribute to the bond between generations of authors and fans.The official poster was created by Claudio Castellini (Marvel, DC Comics, Bonelli) and features a bold visual contrast: graphic black-and-white characters representing the history and genres of pop culture stand out against a vivid red background, topped by a brightly colored young girl holding a pencil, a symbol of new creative energy passing the torch to the future.Star guests for the 60th edition include legends such as Go Nagai (Grendizer), Frank Miller (300), Yoshinori Kitase (Final Fantasy VII), and composer Yoko Kanno.For the first time ever, Alberto Angela will also be attending Lucca Comics & Games. He will be featured in a talk with Gianluca Gazzoli, designed to explore different worlds, eras, and imaginations... The event will take place on October 31st at the Giacomo Puccini Teatro del Giglio and requires advance reservation.Practical Guide: Tickets, Trains, and Parking1. How Tickets and Wristbands WorkStrolling through the historic center and walking along most of Lucca's Renaissance walls is completely free.A ticket (and corresponding wristband) is required only to enter the exhibition pavilions, vendor stands, indoor exhibitions in historic palaces, and special indoor events.Our Tip: Buy your tickets online in advance and pick up your wristband at the official Welcome Desks (located at the Train Station, Palasport, and Tagliate Parking) before joining the pavilion queues.2. Getting ThereDuring the festival, the entire historic center is fully pedestrianized.By Train (Recommended Option): Lucca Train Station is located just 200 meters from the city walls. Trenitalia runs hundreds of extra train services to and from Viareggio, Camaiore, Pisa, and Florence.By Car & Parking: If arriving by car, you must pre-book your parking space in the dedicated Event Parking areas using the official Metro Park Lucca platform.Tips for a Stress-Free VisitTo make the most of the festival without running out of energy:Plan Your Schedule: Pavilions are busiest between 11:00 AM and 3:00 PM. Take advantage of the early morning (from 09:00 AM) or late afternoon to shop at the stands, leaving the central hours for outdoor walks or lunch.Clothing & Cosplay: Wear comfortable walking shoes: you can easily cover 10 to 15 km a day. If you are cosplaying, plan the transport of larger props well in advance.Smart Lunch Breaks: Avoid long queues at food stands in the city center during peak hours; carry snacks and water with you, or visit restaurants located just outside the city walls.Festival Venues & Main AreasExhibition halls are open daily from 09:00 AM to 07:00 PM. Here is where to find the main sectors:Comics (Piazza Napoleone & Corso Garibaldi): The heart of the publishing sector, featuring stands from major Italian and international publishers.Games & Videogames (Baluardo San Donato & Carducci): The massive Carducci pavilion (outside the walls) hosts board and tabletop gaming giants, while video game previews fill the bastions and historic palaces.Japan Town (Giardino degli Osservanti): The area entirely dedicated to Japanese pop culture, manga, Asian food, and the world of cosplay.Fantasy & LARP (Baluardo San Paolino & Santa Maria): Historical camps, live-action role-playing, and medieval displays along the bastions.Exhibitions in Historic Palaces: Free-entry art exhibitions featuring master illustrators are hosted inside Palazzo Guinigi, Palazzo Ducale, and Fondazione Banca del Monte.Where to Stay During the FestivalIf you are looking for the perfect home for the upcoming Lucca Comics & Games, ask TuscanHouses!Our portfolio offers a wide selection of properties: right in the heart of Lucca (both inside and just outside the historic walls), in the immediate surroundings only minutes away from the festival, as well as in the hills and along the Versilia coast.Which option should you choose?In the City Center. Good to know.Securing a home in Lucca’s historic center requires booking well in advance due to the event's global popularity. Costs can be slightly higher, and you might face minor practical challenges managing luggage, accessories, or cosplay outfits amidst the crowds and traffic. However, staying in town is perfect for those who want an intense, all-inclusive experience, fully immersed 24/7 in a festival that transforms the entire city.Outside the City (Lucca Hills, Camaiore & Versilia)Choosing a home in the surrounding countryside or along the coast brings significant practical advantages:Fast & Direct Connections: From Versilia train stations (such as Viareggio or Camaiore), central Lucca is just a 15–20 minute train ride away, saving you from traffic and parking searches.Space and Privacy: For groups or cosplayers with bulky props and costumes, a private villa or independent apartment provides generous spaces, multiple bathrooms, and ultimate convenience when getting ready.Peaceful Evenings: After an exciting day in the crowds, retreat to the tranquility of the Tuscan countryside and enjoy fine dining at authentic local restaurants away from the noise.Book Your Stay with TuscanHousesWhether you are planning a group trip for the cosplay event of the year or a cultural weekend with your family, our properties provide the ideal logistical base for the 60th edition of Lucca Comics & Games.Here are a few examples:In townIndaco – Sleeps 2Casa Lilla – Sleeps 4Casa Lauren – Sleeps 6Outside the cityCasa Valentino – Sleeps 6Villa Alberto – Sleeps 8Villa Calliope – Sleeps 10In VersiliaIl Castagno – Sleeps 4Bianca Dimora – Sleeps 4La Casa nel bosco – Sleeps 4Villa Maestrale – Sleeps 8Contact the TuscanHouses team to check availability for October 28 – November 1, 2026, and secure your charming Tuscan retreat close to the event!
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Traditional Tuscan Cooking: Let's Learn How to Make Scarpaccia
Monday, September 21, 2026,
Thin, golden, with crispy edges that crackle under your teeth and a soft, flavorful center: you will fall in love with it at very first bite!
If there is a scent that captures the essence of Versilia, sun-drenched vegetable gardens, and homemade afternoon snacks, it is that of Scarpaccia.It has a strange name that translates literally to "old shoe", hardly sounding culinary at all! But don't let that fool you. Thin, golden, with crispy edges that crackle under your teeth and a soft, flavorful center: you will fall in love with it at very first bite!Born from the peasant wisdom of Camaiore, Scarpaccia is the true essence of Tuscan cucina povera: few seasonal ingredients, zero waste, and extraordinary taste. The secret lies in making the most of summer produce: zucchini, onions, and zucchini flowers. The real magic, however, lies in the method. No tap water, milk, or eggs are used: the batter is made exclusively using the natural liquid released by the vegetables themselves. The result? An explosion of authentic flavor held together by just a tiny amount of flour.Every local family has its own secret tweak, and if you ask around for a recipe, no one will give you exact measurements, only the list of ingredients. After all, traditional Tuscan cooking is done with your eyes, your hands, and your heart!Where to Eat It?Scarpaccia is such a comforting, homemade dish tied to family traditions that you will rarely find it on the menus of classic restaurants or trattorias. Instead, you can easily find it in local historic delis, bakeries, and butcher shops.However, if you want to enjoy it at its absolute crispies and freshest, the best thing to do is put on an apron and bake it at home. The recipe is simple, but it requires a little prep "ritual" that you simply cannot skip.The Recipe: How to Make Scarpaccia at HomeIngredients:Zucchini: 750 g / 1.6 lbs (very fresh and, if possible, with their blossom attached)Onions or spring onions: 1 or 2Type 1 or All-Purpose Flour: approx. 130 g / 1 cupCornmeal / Fine Polenta: as needed (the secret touch for extra crunch!)Extra virgin olive oil: generous drizzleSalt and black pepper: to tasteStep-by-Step Instructions:Precision Slicing: Wash the zucchini and slice them into paper-thin rounds (using a mandoline slicer makes this easy). Finely slice the onions and gently tear the zucchini flowers into pieces.The Key Phase (Resting): Place the vegetables in a large bowl and add salt. How much? Enough to draw out the water from the zucchini, but not too much, or the baked tart will end up overly salty. Massage the vegetables well with your hands and let them rest for at least 2 hours. To help this "magic" along, place a plate directly over the vegetables with a weight on top to press them down and release their juices.Batter "By Eye": After 2 hours, drain and gently squeeze the vegetables, reserving all the released liquid. Gradually add flour and the reserved liquid to the vegetables, stirring to prevent lumps. The exact amount of flour depends on the moisture released, but the golden rule of Camaiore's old masters is simple: use as little flour as possible. The mixture should barely bind the vegetables together, it should never turn into a dense, doughy cake!Spread and Season: Stir a generous drizzle of extra virgin olive oil into the mixture. Generously grease a wide, shallow baking tray (approx. 30x30 cm / 12x12 inches) and spread the mixture out: it must be very thin (about 1 cm / 0.4 inches). Level it with your hands, finish with a final swirl of olive oil over the top, and sprinkle generously with cornmeal.Bake for Crunch: Bake in a preheated ventilated oven at 200°–220°C (400°–425°F) for about 30–35 minutes. It is ready when the surface turns golden, crispy, and utterly irresistible. Once baked, finish with a fresh grating of black pepper.Pro-tip: Let it cool down to warm before cutting it into squares. It’s good hot, fantastic warm, and simply divine the next day!Scarpaccia 365 Days a YearWhile you can make it in any season, the true golden season for the traditional Camaiore version is when local gardens yield small, firm, flavorful zucchini with little water content, still wearing their bright flowers. Using them super fresh is the real secret to achieving a perfect bake and that signature crispy texture.That said, Scarpaccia can be enjoyed all year round! The pumpkin/butternut squash version in autumn and winter is a true delicacy (super sweet and crunchy!), while in summer, a variation made with drained ripe tomatoes delivers a deliciously tangy and aromatic punch.In short, just follow the golden rule: thinly sliced vegetables, a salted rest to create the batter liquid, and a well-oiled tray. You’ll have a deliciously crunchy Scarpaccia in any season!Where to Buy It in CamaioreIf you want to go straight to the experts for a quick bite after the beach, keep these historic spots in Camaiore in mind for authentic, artisan Scarpaccia:Gastronomia Il Merlo (Frati area, Camaiore)Gastronomia Da Nicola (opposite the public swimming pools)Norcineria Bonuccelli (in Via di Mezzo)Formaggeria Bagnoli (Via Italica, Lido di Camaiore)Pair it with a glass of chilled Vermentino dei Colli di Luni and savor the true taste of Versilia!The Scarpaccia "of Discord": Camaiore vs. ViareggioOne final piece of advice: be careful not to stray too far from Camaiore! Travelling just a few miles down the road brings you right into a heated local rivalry.While in Camaiore Scarpaccia is strictly savory, rustic, and seasoned with pepper, in neighboring Viareggio you will find a sweet version, where sugar and sometimes vanilla flavoring are added to the zucchini batter!Locals in Camaiore fiercely defend their savory version as the one and only original, but to truly understand both sides of the coast, the best thing to do is taste both and decide where your loyalty lies!
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