Lucca has a food identity distinct from the Florence-centred Tuscan mainstream. The Lucchese kitchen looks north and west - toward the Garfagnana mountains and the Versilia coast - for its ingredients, and has preserved a set of products and dishes that are genuinely local.
What to Eat
Tordelli lucchesi - Lucca’s defining pasta. Ravioli-like stuffed pasta with a meat and herb filling that varies by family recipe - typically beef or pork, with Swiss chard, pine nuts, raisins, and spices. Served with a meat ragù rather than butter. Different from any other stuffed pasta in Tuscany.
Farro della Garfagnana - spelt (farro) grown in the mountain valleys above Lucca. The Garfagnana has an IGP for its farro, which is nuttier and more aromatic than the varieties grown on the plains. Used in soups (zuppa di farro) and as a salad grain. The soup - with borlotti beans, vegetables, and sometimes sausage - is the essential Lucchese first course.
Biroldo garfagnino - a dark, spiced blood sausage from the Garfagnana, made with pig’s head meat, offal, and blood, seasoned with spices and pine nuts. Unique to the area. Served sliced as an antipasto.
Montemagno pork - the Lucca hills produce excellent pork products: lardo di Colonnata-adjacent cured pork fat, salami, and prosciutto from small producers in the hills around Montemagno.
Buccellato di Lucca - the city’s traditional sweet bread, made with anise, raisins, and a light sugar glaze. Sold in a ring shape from a single historic bakery (Pasticceria Taddeucci on Piazza San Michele) that has been making it the same way since 1881. Not for export; eat it in Lucca.
Cecina - the Lucchese name for farinata - a thin chickpea flatbread baked at high heat. Found in bakeries as a lunchtime staple. Eaten with black pepper.
Wine and Oil
Colline Lucchesi DOC - Sangiovese-based reds and Trebbiano-based whites from the hills around the city. Modest in profile but local and worth trying in the city’s better trattorias.
Lucca is one of Italy’s finest olive oil regions. The oil from the Lucchese hills (Olio Extra Vergine DOP Lucca) is fruity, peppery, and fresh - among the best in Tuscany. Buy it directly from producers in the market or from specialist food shops.
Take a Guided Food Tour of Lucca
Lucca’s food identity is distinct from the broader Tuscan one — tordelli (large pasta parcels filled with meat and ricotta), farro della Garfagnana (spelt grown in the nearby mountains), and the olive oil produced on the surrounding hills all give the city a food culture with firm geographical roots. A food walk through the old city walls, covering the market on Piazza San Michele, the artisan shops on Via Fillungo, and a traditional trattoria for tordelli, takes two to three hours and covers the essentials. Browse Lucca food tours on GetYourGuide.
Where to Eat
The market on Piazza San Michele (daily) and the indoor market have excellent local produce. The streets inside the walls, particularly around Via Fillungo and the medieval towers, have the best trattoria concentration. Avoid the restaurants directly facing the most touristed piazzas - the streets one block back are better and cheaper.
Named restaurants
Trattoria da Leo (Via Tegrimi 1) - A local institution for Tuscan home cooking. Tordelli, ribollita, roast meats. Mains approximately €8–12 as of 2026. Cash only. Crowded at lunch; arrive early. Closed Sunday.
Osteria San Giorgio (Via San Giorgio 36) - Refined Lucchese dishes with a strong wine list. Mains approximately €12–16. Good for dinner.
Buca di Sant’Antonio (Via della Cervia 3) - Lucca’s oldest restaurant (since 1782). Traditional Lucchese and Garfagnana cuisine: farro soup, rabbit, roast lamb. Mains approximately €14–20. Closed Sunday evening and Monday.
Taddeucci (Piazza San Michele 34) - The most famous bakery in Lucca, selling buccellato since 1881. A ring-shaped sweet bread with raisins and anise seeds. Approximately €5–8 for a small loaf. The tradition is to bring one home as a souvenir.
Practical tips
Lucca is an excellent food city that doesn’t charge Florence prices. A full dinner with local wine costs approximately €25–35 per person in most trattorias. A food tour in Lucca is a good way to taste the regional specialities - tordelli, farro, and local olive oil - with a knowledgeable guide. The Garfagnana mountains to the north supply farro, chestnuts, mushrooms, and game - autumn is the best season for Lucchese food.
Back to the full Lucca travel guide for the city walls, amphitheatre, and Puccini sites. For things to see in Lucca, see things to do in Lucca. For day trips to Florence, Pisa, and the Garfagnana, see day trips from Lucca. For accommodation, see best hotels in Lucca. The broader Tuscan food tradition - ribollita, bistecca, and Chianti - is covered in our Tuscan food guide.
Where to stay in Lucca: Find hotels in Lucca — search accommodation across all budgets.