Lucca, a gem in Tuscany’s crown, is celebrated for its hearty, rustic cuisine that reflects the region’s agricultural traditions and love for simple, flavorful ingredients. Here are the **most iconic dishes** you’ll find in Lucca and its surrounding countryside:

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### **1. Tordelli Lucchesi**  
The king of Lucca’s pasta! These large, crescent-shaped ravioli are stuffed with a rich mix of **slow-cooked meat** (often beef or pork), garlic, herbs, Parmesan, and sometimes spinach or chard. Unlike other Tuscan stuffed pastas, tordelli are traditionally served with a **ragù** (meat sauce) or a savory tomato sauce. A must-try during festivals and family gatherings.  

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### **2. Zuppa di Farro (Spelt Soup)**  
A hearty, peasant-style soup made with **farro** (an ancient grain), beans, tomatoes, garlic, and seasonal vegetables like carrots and celery. Often flavored with rosemary and drizzled with Lucca’s famed **extra-virgin olive oil**. This dish embodies *cucina povera* (poor cuisine) and is especially popular in winter.  

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### **3. Rovelline Lucchesi**  
Lucca’s answer to comfort food: thin slices of beef or veal stuffed with **prosciutto, Parmesan, and herbs**, rolled up, and pan-fried. They’re simmered in a light tomato sauce and served with potatoes or polenta. Simple but deeply satisfying.  

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### **4. Baccalà alla Lucchese**  
Salt cod stewed with tomatoes, olives, capers, and pine nuts—a dish that showcases Lucca’s historical ties to Mediterranean trade. The salty, tangy flavors pair perfectly with a glass of local white wine.  

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### **5. Buccellato**  
Lucca’s sweet legacy! This ring-shaped cake is flavored with **anise, raisins, and citrus zest**, and often enjoyed dipped in Vin Santo (a dessert wine). Originally baked for special occasions, it’s now a daily treat found in every local bakery.  

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### **6. Matuffi**  
A layered dish of **polenta, wild mushrooms, and meat ragù**, topped with melted cheese. It’s a hearty, earthy meal that reflects the region’s love for foraging and forest ingredients.  

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### **7. Castagnaccio (Chestnut Cake)**  
A rustic, gluten-free cake made from **chestnut flour**, rosemary, pine nuts, walnuts, and raisins. Dense and slightly smoky, it’s a nod to Tuscany’s historic reliance on chestnuts as a staple food.  

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### **Bonus: Lucca’s Olive Oil & Wines**  
- **Olive Oil**: Lucca’s hills produce some of Tuscany’s finest olive oil—fruity, peppery, and perfect for drizzling over soups, bread, or beans.  
- **Montecarlo DOC Wines**: The nearby Montecarlo region produces elegant whites (like Vermentino) and reds (Sangiovese blends) that pair beautifully with Lucchese dishes.  

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### **Where to Try Them**  
- **Trattorie**: Family-run spots like *Trattoria da Leo* or *Gli Orti di Via Elisa* serve authentic versions of these classics.  
- **Forno A Vapore Amedeo Giusti**: A historic bakery for buccellato.  
- **Local Sagre (Food Festivals)**: Autumn festivals often highlight chestnut dishes, farro, and olive oil.