The markets of Lucca Gustosa

The pleasure of going to the market, choosing from seasonal vegetables and produce that arrive directly from the Lucca countryside.
But it's also an opportunity to discover specialties and wines from other Italian regions and to stop and enjoy street food between Lucca Gustosa events.

– Napoleon Square | Friendly campaign Confartignanato and Coldiretti's artisan farmers' market. Authentic products from field to fork, a market that also works towards concrete goals: nutrition education, development of short supply chains to enhance inland areas and prevent depopulation.

– Piazza San Frediano | Festival of Italian Traditions: A food festival, featuring vendors promoting regional food specialties from across Italy, with free tastings to introduce Italian specialties and appreciate the quality of the products. There will also be stands selling artisanal items, natural, organic, and wellness products.

– San Martino Square | The Taste of Italy in the Square A delicious journey through Italian street food, where culinary tradition merges with street culture. In Italy, every region and city has its own distinctive street food that defines it and adds flavor to the local culture. A chance to discover dishes rooted in Italian history and identity.

– Amphitheatre Square | Lucca in Wine – International Wine Fair.
Three days to immerse yourself in the world of wine, meet those who passionately produce it, and discover stories of vineyards, lands, and people.
Città in Vino is not just a fair, it is an experience: a journey through over 300 labels, selected to offer the best of Italian and international production. Each exhibitor is a wine artisan, a custodian of the land who has chosen to continue to believe in authentic, sustainable, and quality viticulture.
Tasting kit: €20,00

When food is spectacle, sharing and beauty
Whether it's a reflection on our way of eating and sitting at the table or the art of chefs in preparing tempting dishes.

A Lucca Gustosa the food show arrives with two showcooking by Lucca Olive Oil YouTwo seemingly opposite cuisines that share the same passion and talent.

The first date is with Hirohiko Shoda aka Chef Hiro, official ambassador of Japanese cuisine in Italy who will prepare his fish sashimi with  extra virgin olive oil to be tasted by all participants.
(Saturday 7)

The second with  Valentina Alunno the peasant cook from Unomattina who will prepare for the participants contemporary gnocchi with cheese fondue and coloured cabbage pesto and toasted Umbrian hazelnuts and cantucci with oil by Valentina.
(Saturday 7)

On stage, instead, to tell the fantastic world of food there is the theatre of EAT Food and Wine at the Theater with At the table!  Between preparing a large family meal and reflecting on conviviality, A Tavola celebrates eating together as an act of community and the table setting as the art of hospitality, a gesture that transforms every table into a scene of beauty and sharing.

Because setting the table isn't just about setting a table: it's an act of art, of hospitality, and of caring for those you love. With Guido Farinelli, Gabriele Furnari Falanga, and Angelo Barone.

To close Lucca Gustosa is Federico Quaranta Rai journalist and host, passionate about stories and storyteller, always closely linked to the world of Italian food and wine and the excellence of the territory, with a preview of his new monologue …and broke the bread! The Last Supper by Leonardo da Vinci, words and music.

Welcome to the Lucca Gustosa table! A welcoming and friendly place to share food, music, conversation, and whatever else keeps us company for breakfast, lunch, or dinner.

The breakfast is curated by Cook_inc which brings the format to Lucca Gustosa Good first and the presentation of the new issue of Cook_inc. magazine, Women by Women, an entirely female edition.

A Saturday with Cristina Crippa, aka The Bread Editor and her “breadscape”, format created by the artist, which transforms breakfast time into a sensory experience dedicated to contemporary bread.
The stars of the show are sweet and savory leavened products from Giulia Foppoli's Lucca-based microbakery Le Lucciole and specialty coffee from Bologna's Forno Brisa, in a dialogue between craftsmanship, research, and the quality of the raw materials.
(7 March)

A brunch with a DJ setA quirky Sunday for a delicious and dynamic brunch to the rhythm of conviviality. Osteria La Dritta creates the sandwiches, Champagne and Feral Drinks fill the glasses, while biscuits from Gustificio di Carmignano di Brenta add a sweet touch. Tying it all together, the musical vibe of FoFó's vinyl DJ set sets the pace for the morning and accompanies the tastings and toasts. A blend
of energy for a (late) breakfast that is almost more like lunch.
(8 March)

Chef Matthew Cook will take care of lunch

with his Cooking Experience, A cooking class in the Real Collegio kitchen, where participants will prepare classic Lucca tordelli together, learning how to make fresh pasta, filling, and sauce.
And then everyone to the table!
(Saturday 7th and Sunday 8th)

for dinner, novelty and tradition.

At the Hostel's new restaurant, Inpasti San Frediano – I feel food – Dinner on the dance floor with a DJ set. A stand-up dinner to the beat (March 6)

or with them Stoves in the name of refinement combined with tradition; a typical menu that reinterprets typical regional cuisine in a modern key, directly from home kitchens (March 7),

On Lucca Gustosa Sunday there is Everybody on the ground a space also for children who can "get their hands dirty" by participating in the workshop together with Andrea Micale and its stories. (Reservations required)
(March 7 and 8)

Bringing a touch of irony to the vast world of influencers and entertaining parents is Michael Monopoli, another farmer on social media who will make you think with his irresistible cheerfulness.

16:00 PM - 17:15 PM | Royal College, Chapter Hall
Food, media and stories of the territories
with
Stefano Borganzone, Director of Rai Advertising
Perla Tortora, Rai journalist
Andrea Caterini, writer and chief writer of the program Linea Verde
Gianluca Montinaro, deputy editor-in-chief of L'Espresso.
Presented by: Bianca Santoro

The Future of the Italian Province – Conference
Angel Mellone, Rai Daytime Entertainment Director.

They reflect on food and art Silvio and Giulio Giordano in a wonderful encounter between "classical" and pop art in the panel Visual Food – Comics, Artificial Intelligence, and Imagination

The artistic research of Silvio Giordano, constantly evolving, develops through different media and revolves around different topics. He has investigated the relationship between food and art with exhibitions EAT ART ,  Sport Your Food with 5 international artists and 5 starred Chefs and Indigestum in which nine contemporary artists question the transversal aspects of food and conviviality.

Illustrator and cartoonist, Julius Jordan He made his debut in the pages of "X-comics" for Coniglio Editore and later created comics and webcomics for various publishers. He collaborated with Giuseppe Palumbo on the volume "I cruschi di Manzù" and is one of the authors of the official volume of "Diabolik the film."

On what to eat, what not to eat, how much, when, how, why, with whom, on the gastronomic planet that today appears increasingly divided between pleasure and duty, aesthetics and dietetics, taste and disgust...
On food as a universal language, a mirror of society and the engine of history that goes far beyond simple nutrition, representing identity, culture and sacredness reflects Marino Niola in his Lectio Magistralis What is Italian cuisine? 

Marino Niola He teaches Anthropology of Symbols and Myths and Rites of Contemporary Gastronomy at the Suor Orsola Benincasa University of Naples. On the topic of food, he has published Totem and Ragù (2003); Homo Dieteticus (2015); It's Easy to Say Cooked: An Anthropologist in the Kitchen (2015); Eating as God Commands (2013). He is a columnist for «la Repubblica» and «L'espresso» and president of the City of Taste in Naples.

Davide rampello he wonders why the Italian cuisine is a World Heritage Site with a vision deeply rooted in the cultural value of Italian food and hospitality.

Davide rampello He is a curator and artistic director. Creator of Pavilion Zero at Expo 2015 Milan, a project dedicated to the history of man through the arts of cultivation and nutrition, he has developed over time an approach that interprets food as an identity, social and economic heritage.

In 2023, he was named Ambassador of Taste and Honorary Member of the Altagamma Foundation. Through Rampello & Partners, he develops strategic projects for institutions and companies in the food and beverage sector and collaborates with FIPE – Italian Federation of Public Establishments – to promote the Italian restaurant industry, fostering a culture of hospitality that unites local communities, business, and storytelling.

Under the loggia of Palazzo Pretorio, local flavours and aromas come together with tastings and stories

The Lodge of Taste
promotion of DE.CO products
tastings organized by the local festivals
Aquilea Soup Festival
Tordello Festival of Sant'Angelo,
Santa Maria del Giudice Soup Festival
Pioppino Festival with Antraccoli polenta
Necci with ricotta from the Accademia degli Infarinati

The tables of Lucca Gustosa they multiply in the historic center with special menus in restaurants.

There are entire menus dedicated to De.CO products and dishes cooked with fresh produce from the Lucca Gustosa markets.

Query Lucca Gustosa's menus and choose your favorite.

Lucca Gustosa is an initiative of:

City of Lucca
Department of Tourism,
Department of Productive Activities

Artistic direction:
Calabrian Peppone

Secretariat:
Tourism and Sports Office of the Municipality of Lucca
tel 0583 4422 – info@turismo.lucca.it

Thanks to: