Paolo Lucchesi talking about his Chestnut biscuits

Mar 19, 2015, 01:58 PM

Thirty two students from the Arcadia University in Philadelphia USA were in Barga this week studying the concept of food as a cultural icon and signifier.

They were here with their course leader – Andee Sorenson – a connoisseur of all things Tuscan, who’s well read website, carries on the front page the following text which pretty much sums up her whole philosophy – “Sustaining the Italian art of enjoyment by connecting you to it.”

Apart from a brief visit to the obvious places that a visitor to Barga would go to get a feeling for the city – through Barga Vecchia stopping at Da Aristo’s, the unofficial cultural centre of Barga and then up to the Duomo, the students spent the bulk of their time down in Barga Giardino in the kitchens of the Fratelli Lucchesi where Paolo Lucchesi and his team were on hand to show the students some of the secrets of preparing and baking their prize winning biscuits and cakes using chestnut flour.