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Post by me on Sept 23, 2006 14:17:45 GMT -5
Times article about the food in a town north of Pisa; it's not far from Cinque Terre.
- d
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Post by madamtrashheap on Sept 24, 2006 20:45:57 GMT -5
Hey d, is there a link for the article? Would like to see what the NY Times has to say about Lucca. It's a pretty town and worth a stop either to/from Cinque Terra if going along the coast to Florence, for either a good chunk of the day or overnight - just to be able to sit in Piazza San Michele or Piazza Anfiteatro having aperitivi! It's an amazing town - a mix of Roman & Tuscan with narrow streets, clock towers and piazze - gorgeous. It's also a good example of a "walled city", like San Gimignano, and a Tuscan village. Now I want to go back! Good excuse - never did get to climb Torre Guinigi!.
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Post by me on Sept 25, 2006 15:51:59 GMT -5
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Post by madamtrashheap on Sept 25, 2006 22:06:04 GMT -5
Piazza Carmine - that's the other square I couldn't remember!
Not sure I agree with his comment on Tuscan food being the "least interesting" of all the regions, but there you go. Perhaps he's had bad experiences in other parts of Tuscany. Good point about the pasta, though he left out the bit about bread in Tuscany being made without salt, even to this day, due to the high taxes on it in the 1600s. The other reason given is because the flavour of the bread wasn't to interfere with the food, hence no seasoning. Maybe Lucca did so well because it was at war with Florence and made money on the silk trade by siding with Prato (just outside Florence) which also dealt in silks and fabrics (even to this day).
But I digress (just for something different!)...thanks for the link, always good to see what the "next big thing" is in the world of cullinary travel.
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