Minestra di farro, verdure e pesce
Romano Franceschini’s philosophy is quite straightforward: a family run business, women in charge of the back-ofthe-house, local recipes, and adventuring as far as Garfagnana in the search for new flavours. So, here we have this soup made from spelt, traditional grain from the Serchio Valley that has been lately gaining favour. The traditional preparation of this recipe is based on bean purée enriched with prawns, squids and drops of olive oil from Colline Lucchesi.Go to Recipe
of Romano Franceschini and family
Viareggio is one of the most famous resorts in Versilia: the charm of its period hotels and villas, a sophisticated social life, the Carnival, the ‘Premio Letterario’, and the Festival Pucciniano. The jewel of this district is Lucca, the main town. Romano Restaurant defi nitely fi ts in this scenario. For over 40 years it has played a leading role confi dent of his experience when it comes...
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