Dagli archivi del New York Times. riportiamo questo articolo che parla di noi, qualche tempo fa.
The difference between food in Lucca and the rest of the region is perhaps best epitomized by one of the town’s most representative dishes, tortelli lucchese. In Italy, you can determine a region’s historical affluence by the dominant type of pasta. Flour and water, perhaps with some oil, produced a bleak-colored pasta made by poor people. Flour with a few eggs, yielding a pale yellow pasta, was the pasta of the not-so-poor. Flour with a lot of eggs — creating a brilliant yellow — was for the wealthy. Leggi l'articolo completo a questo LINK