Vegetables
The culinary tradition of Lucca is closely linked to the products of the land, with a strong use of seasonal vegetables.
The local vegetables are chosen by us according to the season and are reflected in many typical dishes of Lucca cuisine that we prepare according to old recipes: black cabbage for soups and soups, red beans for soup, chard, onion Lucca, leeks, pumpkin, artichokes, cauliflower, spinach and nettles. Carefully selected and km0, always fresh and tasty.
Pasta
At the Osteria Baralla, as well as from traditional Tuscan cuisine, you will find different types of pasta, often handmade with simple and genuine ingredients.
Egg tagliatelle with mushrooms or ragout. Tordelli lucchesi stuffed with meat, spices and stale bread. Macaroni with various sauces, potato gnocchi, pappardelle with wild boar sauce. The classic lasagne or the delicious handmade pici with aglione, cacio and pepper or sauce.
Meat
Tuscan meat is renowned for its quality and authenticity, linked to the agricultural tradition and local cattle breeds.
Chianina, one of the oldest and most valuable breeds, is the symbol of Tuscan meat, famous for its famous Florentine steak, a high cut and succulent grilled, always strictly blood.
The Tuscan cuisine also enhances other animals, such as wild boar, protagonist of stews and ragout, and lamb, used in preparations such as scottiglia. Tuscan meats are characterized by simple cooking and the use of local flavors such as rosemary, garlic and pepper.
Wines
Tuscany is one of the most renowned wine regions in Italy, with prestigious names such as Chianti, Brunello di Montalcino and Nobile di Montepulciano.
In the province of Lucca, high quality wines are produced, including Rosso di Lucca, Montecarlo and Vin Santo, a sweet and aromatic dessert wine to be paired with traditional desserts. The wines of Lucca are often characterized by their freshness and elegance, with grapes such as Sangiovese, Canaiolo and Trebbiano.
All wines you can find in our large cellar.
Truffles and mushrooms
In autumn you can find us, at Osteria Baralla, the protagonists of Tuscan cuisine. The white truffles of San Miniato, among the most valuable in Italy, will give dishes and its admirers an unforgettable taste.
In the nearby Garfagnana, the woods are home to a great variety of mushrooms, including porcini, finches and eggs. These mushrooms are the protagonists of local cuisine, used in traditional dishes that enhance their unique and intense flavor.
Olive Oil
The olive oil of the hills of Lucca is a high quality product, appreciated for its fruity and slightly spicy taste, with low acidity and rich in polyphenols. Grown on ideal hilly soils and with traditional techniques, this oil is obtained from native varieties such as Frantoio, Moraiolo and Leccino.
The Protected Designation of Origin (PDO) guarantees its authenticity, making it perfect for both traditional and raw dishes, thanks to its delicacy and complexity.
