The Epicurean Pleasures of Lucca

47 thoughts on “The Epicurean Pleasures of Lucca”

  1. All of that food looks and sounds AMAZING! I love focaccia, it must taste even more incredible when its made in the country it was created in 😋 And those San Marzano tomatoes look like they’d go a lot further in recipes than the regular tomatoes we buy here! Ours are tiny in comparison. Honestly felt like I was experiencing this through your writing so thank you for sharing it! (You’ve inspired me to go and look for a cookery course in my area!)😄❤️

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    1. Yay Lucy! Go for it, there is something tantalising about cooking classes. To learn the nuances of making better food in the kitchen and then to replicate them asre both such highs. Honestly, apart from the few times I attended such classes during my reporting days, this was my first paid-for cooking class. I loved it. Immersive and fun. The focaccia was yum and that does not even begin to cover it. I stuffed my face with bread, let that say all. 🙂

      As for the San Marzano and the heirloom tomatoes, they were so fresh. My husband who is not a big fan of tomatoes is a convert thanks to our Tuscan tomato experience. A tip I have learnt is to not refrigerate tomatoes and have them as fresh as possible and buy them on a regular basis. They do taste way better than when they are leached of all taste in the refrigerator. Thanks for dropping by! xx

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      1. I didn’t know that tomatoes are best kept out of the fridge! Will have to keep them out and notice the difference as I use them in almost everything I cook. No problem, I love reading your blog! ❤️xx

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  2. Good lord! This is definitely food porn! As for the Chef who was born in an olive press – I can’t think of a more fitting profession for him 😉 Why am I always so hungry when I read your blogposts? Your descriptions are torturing my poor palate. The photos of the vegetables are very Hmm sexy! Loved it – Neek

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    1. My dear Neek, I shall do my best to live upto this image you have of me. I am a glutton. That must be it! Adi says I have a little fat girl inside me who is unleashed once awhile.

      In Tuscany though, veggies are that. Sexy. If can correlate the two. What’s your news? xx

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      1. We’re doing fine. Just trying to get through the trivial pursuits of life and having little enjoyments here and there. I can tell that you and Adi are happy and thriving – you guys always look amazing! Take care – Neek

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      2. We get by, Neek. 🙂 Thank you, your words are appreciated because they are ever so kind and loving. I am happy to hear that you both are gathering your portions of contentment from life. We need it every now and then. Have a lovely weekend! xx

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  3. Oh my gosh this post sounds sooo delicious! The way you described the tomatoes, ooh! I use pecorino in the pastas I cook. I used to make focaccia and other breads and oh yeah they taste heavenly with olive oil and vinaigrette. I have not been to Italy, but if ever, I would probably want to go to a cooking class as well! Loved this post but now I feel hungry 🙂

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    1. Grazie mille, Amor. I am a fan of aged pecorino. I can devour enough of it in a trice.

      If you like to bake focaccia yourself, you wait till you get to Italy. You might go bonkers trying to get your hands on the different varieties there. It is a veritable job to choose one, to not obsess about the others you did not pick. I hope this post makes you hungry enough to go to Italy. 😉

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    1. Thank you didi. In my mind, we already live in Lucca, shopping for veggies, and deciding on the menu for lunch. To make pici pomodoro or aglio e olio, to buy focaccia with olives or onions…you get the drift? 😉

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  4. Oh my, I feel like I’m right there with you Dippy! I love everything about this post: the Prosecco had me hooked (if I could only drink one alcoholic beverage, that would be it); the shopping looks like such a delightful experience; the presentation is gorgeous (love those cheese slices with honey and fig jam); and each course—perfection. And all this under the direction of that elegant man (haha…I so enjoyed this personal touch; thanks for thinking of me).
    So true what you say about the simplicity of Italian cuisine. Mike is even a bigger fan than me. He uses a recipe book called Essentials of Classic Italian Cooking by Marcella Hazan. The dishes he has made have been excellent and I am always amazed how so few ingredients can produce such robust flavour. It’s a fat book with no photos and precise methodology (I have trouble using it as I like pictures and I’m a terrible recipe follower…always changing/adding things).
    You’ve put me in a good cooking mood for this weekend: Canadian Thanksgiving. Almost time to crack open the Prosecco. Cheers!

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    1. Happy Thanksgiving to Mike and you! I hope the Prosecco shall be accompanied by plentiful noshing and laughter. After it is the best way to be thankful for this wonderful life we have, with our loved ones and good food.

      As for your generous comment, I appreciate it. You feel the post, I know. Given that Mike is a connoisseur. I shall look up her book because I love collecting and following good cookbooks. I have baskets of books in the kitchen to dip into, to suit any mood.

      Raising my glass of red. Cin Cin. ❤

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    1. Brianji, how are you? I am good. Just getting some writing done while I am absconding. But I have been missing blogging and chatting with lovely people like you. So I shall be back. 🙂 (I have been watching the Terminator, so could not resist that last line)!

      No you did not get it wrong at all. You are a master of Hindi. Cheers.

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      1. Terminator. Lowering your voice 2 octaves with an Austrian accent? I can just picture that. 😉
        Look forward to your return.
        Au revoir ma’amji.

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