I have been passionate about Italy. the Italian people & life style for 30 years, so much so we bought a farm in the foothills of the Garfagnana mountains, north of Lucca.
I met writer Nick Farrell on a project for Waitrose 20 years ago and with his knowledge and literacy skills he was the perfect person to team up with, backed up by my wife Hazel.
From a previous project for Waitrose, working with writer Nick Farrrell on a Tuscan Wedding
Part of the passion was meeting a young Tuscan chef, Aurelio Barattini, his family and their restaurant Antica Locanda di Sesto. Aurelio is a very proud Tuscan and chef & farmers who added a creative spark into writing a book.
Charasmatic chef, farmer and family man, a true Tuscan.
In Italy their are several places to dine, from Restaurants, to Trattorias, Osterias & Pizzerias etc. Traditionally, the Trattoria is where the tractor driver took his family out to eat local seasonal produce, although this has become more gentrified over the years.
Head chef Aurelio and front of house, brother Lamberto.
Main dining room, a former stable for a horse and cart, panelled with local chestnut wood. Antica originally served working men lunch from the rock mines along the river in the 100’s. then men travelling north along the Serchio River basin before being run by Aurelio’s Nonna, Ida.
The farm, Maolina which over looks the Lucca plain
Pappa al pomodoro.
Roasted baccala.
Tagliata sliced with rosemary.
Although the family farm Maolina provides a lot of fruit and vegetables, local fruit and veg suppliers are used.
Aurelio’s meat suppliers stand under a sign that says ‘A little bit of fat does you good’.
