History, Tradition and Where to Taste It
Thursday, August 14, 2025,
A journey through flavours and culture in Lucca’s cuisine
First-time visitors to Lucca are enchanted by its Renaissance walls, cobbled streets and timeless atmosphere. But there’s one experience that wins them over even more: sitting down to enjoy a plate of steaming tordelli lucchesi, served with a rich meat ragù and a generous sprinkle of cheese. This dish embodies the history, culture and soul of the Lucca area.Origins and history
The tordello lucchese was born in the countryside around Lucca between the late 19th and early 20th century as a Sunday and holiday dish. It was the perfect way to reuse leftover boiled or roasted meat, stale bread and garden greens, turning them into a hearty filling.
The name “tordello” is a local dialect variation of “tortello,” a pronunciation that gives this pasta its distinctive Lucchese identity. Unlike other Tuscan or Emilian versions, the pasta sheet is slightly thicker so it can stand up to cooking and sauce.
The traditional recipe
It starts with fresh egg pasta rolled by hand, filled with a mixture of beef and pork, Swiss chard or spinach, bread soaked in broth, eggs and spices (often nutmeg or marjoram). After being cooked in salted water, the tordelli are served with a meat ragù and topped with Parmesan or Pecorino. Every family guards its own “secret” recipe: some prefer more greens, others more meat, and some add a touch of herbs.
Curiosities and anecdotes
• Star of many village festivals, such as those in Camigliano and Segromigno.
• Local saying: “If there’s no tordello, it’s not Sunday.”
• Differences with the Viareggio or Pisa versions are often hotly debated — a true Lucchese will defend their recipe with pride.
Where to taste it today
To enjoy an authentic tordello lucchese, stop by a country trattoria or a historic osteria inside Lucca’s walls. Many places also offer cooking classes where you can learn to make them by hand — the perfect way to bring a little taste of Tuscany home.
The Lucchese tordello is more than a dish: it’s a family story, a bond with the land, and a celebration of togetherness. Sitting down to a plate of tordelli is like stepping into the history of the Lucca area… one bite at a time.
If you’d like to discover Lucchese cuisine while enjoying an authentic Tuscan experience, Tuscanhouses will guide you in choosing villas, farmhouses, and apartments where you can not only taste tordelli, but also learn how to make them, surrounded by the unique landscapes of our region.
The tordello lucchese was born in the countryside around Lucca between the late 19th and early 20th century as a Sunday and holiday dish. It was the perfect way to reuse leftover boiled or roasted meat, stale bread and garden greens, turning them into a hearty filling.
The name “tordello” is a local dialect variation of “tortello,” a pronunciation that gives this pasta its distinctive Lucchese identity. Unlike other Tuscan or Emilian versions, the pasta sheet is slightly thicker so it can stand up to cooking and sauce.
The traditional recipe
It starts with fresh egg pasta rolled by hand, filled with a mixture of beef and pork, Swiss chard or spinach, bread soaked in broth, eggs and spices (often nutmeg or marjoram). After being cooked in salted water, the tordelli are served with a meat ragù and topped with Parmesan or Pecorino. Every family guards its own “secret” recipe: some prefer more greens, others more meat, and some add a touch of herbs.
Curiosities and anecdotes
• Star of many village festivals, such as those in Camigliano and Segromigno.
• Local saying: “If there’s no tordello, it’s not Sunday.”
• Differences with the Viareggio or Pisa versions are often hotly debated — a true Lucchese will defend their recipe with pride.
Where to taste it today
To enjoy an authentic tordello lucchese, stop by a country trattoria or a historic osteria inside Lucca’s walls. Many places also offer cooking classes where you can learn to make them by hand — the perfect way to bring a little taste of Tuscany home.
The Lucchese tordello is more than a dish: it’s a family story, a bond with the land, and a celebration of togetherness. Sitting down to a plate of tordelli is like stepping into the history of the Lucca area… one bite at a time.
If you’d like to discover Lucchese cuisine while enjoying an authentic Tuscan experience, Tuscanhouses will guide you in choosing villas, farmhouses, and apartments where you can not only taste tordelli, but also learn how to make them, surrounded by the unique landscapes of our region.
The NYT Top Summer 2025 Italy Destination. Highlighting Forte dei Marmi
Tuesday, June 10, 2025,
The famous newspaper has identified five Italian locations. Three of which are in Tuscany.
The renowned New York Times has named Italy as one of the must-visit destinations for summer 2025, reaffirming the timeless charm of the Bel Paese in the eyes of international travelers. In its prestigious list, the American newspaper selected five iconic locations that embody Italy’s cultural, scenic, and culinary richness — true expressions of the “Dolce Vita.” Among them, three are located in Tuscany: the beaches of Forte dei Marmi, the rolling hills of Chianti, and the Mediterranean beauty of Porto Ercole.Forte dei Marmi stands out as the most refined seaside destination in Tuscany — an elegant gem overlooking the Tyrrhenian Sea, nestled between the Apuan Alps and a long, golden sandy beach. The New York Times praised its relaxed and sophisticated atmosphere, perfect for those seeking a summer of comfort, crystal-clear waters, and an exclusive lifestyle.But Forte dei Marmi isn’t only about beaches: getting lost in its charming streets or browsing the stalls of its famous Wednesday and Sunday markets is an experience in itself. It's easy to return home with a beach bag in pure Versilian style, a lightweight kimono, or a pair of handmade slippers crafted by a local artisan — timeless elegance reminiscent of charm.The town’s allure is also shaped by its historic venues, first and foremost Caffè Principe. Established in the 1930s, this iconic spot has recently begun a new chapter thanks to the Prada Group, which acquired the property and entrusted it to a design project fueled by passion, aiming to restore to Versilia the elegance so dear to its residents. Today, Caffè Principe is a must-visit not only for breakfast or aperitivo, but also to experience the vibrant local social life — in a setting that masterfully blends tradition and innovation.Forte dei Marmi’s beach clubs are equally renowned: from Alpemare, stylishly renovated by the Bocelli family and now home to the prestigious Nobu restaurant, to Twiga Beach Club, born from an idea by Flavio Briatore and now owned by Lmdv Capital. Each place tells a story of style and excellence. These clubs offer guests an exclusive experience, featuring private cabanas, pools, and high-end services.With its stunning coastlines and unique destinations, Italy continues to be a beacon for global tourism. And Forte dei Marmi, with its timeless elegance, is undoubtedly one of its brightest jewels for summer 2025.If you're looking for an exclusive stay just a few kilometers from Forte dei Marmi, our Villa Tomeoni is the perfect choice. Also featured in Vogue Italia magazine, Villa Tomeoni is described as a "villa with a minimal style, respecting materials, and with original style".Nestled in the peaceful Tuscan countryside, it’s a heaven of relaxation with easy access to all the wonders of Versilia. And the breathtaking panoramic view from its terraces, where you can enjoy meals while taking in the green hills and distant sea, will leave you speechless.
The NYT Top Summer 2025 Italy Destination. Highlighting Forte dei Marmi: Read More
Fava Beans, Pecorino, Cherries… Spring Flavors to Savor in Tuscany
Wednesday, May 21, 2025,
In Tuscany, May tastes like freshly picked fava beans, pecorino cheese, and the first ripe cherries. An invitation to travel with your palate, discovering springtime flavors and traditions.
May is a generous month: nature is in full bloom, colors are vibrant, and the air is filled with the scent of freshly cut grass and wildflowers. It’s the perfect time to slow down, enjoy a picnic among olive trees, or take a trip through charming villages, while tasting some of the best seasonal products the land has to offer.In Tuscany, May tastes like freshly picked fava beans, pecorino cheese, and the first ripe cherries. An invitation to travel with your palate, discovering springtime flavors and traditions.Fava beans and pecorino: simple and irresistibleA true Tuscan classic. Fava beans are shelled by hand, pecorino is diced, everything is seasoned with a drizzle of extra virgin olive oil and a sprinkle of freshly ground pepper… and lunch is served. A beloved pairing, especially during outdoor snacks and picnics, perhaps accompanied by rustic bread and a glass of red wine.At the farmers’ markets in Lucca, Pisa, Pistoia, and the nearby villages, you’ll find stalls brimming with just-harvested fava beans and fresh pecorino in various stages of aging, all made by small hilltop farms. It’s also a great opportunity to discover local hospitality: many farms offer direct sales of their cheeses and vegetables, or even tastings under the pergola.Lari’s red queensYou can’t talk about May without mentioning Lari’s cherries: small, sweet, and intensely red. At the end of the month - as we mentioned in our last article - the charming village near Pisa comes alive with the traditional Cherry Festival, taking place May 24–25 and May 31–June 1–2, 2025. But even before the official celebration, the air smells of cherries and local fruit vendors begin displaying the first baskets of native varieties, carefully picked and packed.It’s the kind of fruit you’ll want to savor slowly, perhaps while strolling through the village streets or admiring the rolling hills around it.A month to experience at the table (and beyond)If you love to travel through taste, May is the perfect time to come to Tuscany. The landscapes are lush, the days are longer, and every village seems to awaken with new energy. Between picnics, farmers’ markets, village fairs, and outdoor lunches, this is truly a special time to enjoy the region in an authentic and relaxed way.
Fava Beans, Pecorino, Cherries… Spring Flavors to Savor in Tuscany: Read More