Lucca Shopping

The timetable of opening and closing of the shops in Lucca is similar to most Italian cities' one: the greater part of the shops remains closed to the hour of lunch, according to a hour table that separates the summery months from the rest of the year:

WINTER TIMETABLE (15 september - 15 june): 9-13; 15.30-19.30
SUMMERTIMETABLE (15 june - 15 september): 8.30 - 12.30; 16-20

All the shops remain closed on Monday morning, except for food shops whose closing day is fixed to the Wednesday. The third Sunday of every month, including the previous Saturday, in Piazza San Giusto, Piazza Antelminelli and in the neighbouring ways takes place a traditional large antiques market: a wide exposure of furnishing objects, coins rare and old jewels. On the last Sunday and preceding Saturday, in the same squares and streets the "arts and crafts market" takes place: the stands exhibits typical handcrafted products. In Lucca the market proper, with the stands selling clothes, flowers, alimentary products or household impements, takes place in Via dei Bacchettoni, located inside the wall, between Porta Elisa and Porta San Jacopo, every Wednesday and Saturday morning, from 9 am to 1pm.

Buy a piece of Castagnaccio a typical cake of Lucca and Tuscany in general. Try to make your Castagnaccio with this recipe:

CASTAGNACCIO - CHESTNUT FLOUR CAKE

1 pound 2 ounces chestnut flour

3/4 cup extra virgin olive oil

1/3 cup sultana raisins

1/4 cup sugar

1/4 teaspoon salt

2 tbs fresh bread crumbs

2 sprigs rosemary, leaves only

1/4 cup pine nuts

Preheat the oven to 450°. Soak the raisins in warm water for 30 minutes. Drain and blot dry. Whisk 4 cups of room temperature water, 1/2 cup of the olive oil, the sugar, and the salt into the chestnut flour; the mixture should be fluid and absolutely lump free. Grease a 9" cake pan with low sides with a little olive oil, and dust it with the bread crumbs. Scatter the rosemary leaves, pine nuts, and raisins over the batter, and pour in the remaining 1/4 cup of olive oil.

Bake for 10 minutes. Lower the oven temperature to 400°, and bake for 1 hour. Let cool on a rack, cut into wedges and enjoy. Eat at room temperature.

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