Lucca is not just about art and history – it is also a land where cuisine tells the stories of its most illustrious figures.

In this article, we explore the connection between famous personalities and food in Lucca, focusing on two symbolic figures from the past: the Guinigi family, one of the city’s most powerful medieval dynasties, and Elisa Bonaparte, sister of Napoleon and a key figure of Lucca’s Napoleonic era.

Through anecdotes, traditions and culinary curiosities, we discover how their lifestyle and table habits left a mark on the region and its food culture – a legacy that continues to inspire restaurants like Miglio50 today.

The Guinigi Family

The Guinigi family was one of the most influential and powerful in Lucca during the medieval and Renaissance periods. They left an indelible mark on the city’s history through political, cultural, and social achievements. Best known for their residence in the Guinigi Tower – one of the few medieval towers still standing in Lucca – the Guinigi not only dominated the local political scene, but also transformed their home into a hub of cultural life and hospitality.

The banquets hosted by the Guinigi family were highlights of their social and political life. These events were not mere dinners, but grand displays of power and prestige, designed to strengthen political alliances, reinforce the family’s status, and entertain high-ranking guests from across Italy and beyond.

Banquets usually took place in the grand halls of the Guinigi Tower, with its high stone walls and windows overlooking Lucca and the surrounding hills. The atmosphere was lavish, enriched with precious furnishings, embroidered tapestries, and works of art adorning the walls.

The tables were laid with the finest foods from Lucchese and Tuscan cuisine, made with fresh, high-quality ingredients. Dishes included noble meats such as wild boar and pigeon, alongside seasonal vegetables, fresh salads, and homemade bread – all accompanied by fine wines from the nearby hills.

One of the signature dishes of Guinigi banquets was “zuppa di farro”, a rustic soup made from spelt grown in the Lucchese countryside, enriched with fresh vegetables, aromatic herbs, and often finished with a drizzle of local extra virgin olive oil.

The Guinigi legacy can still be seen today in Lucca through the famous tower and other monuments that bear witness to their historic dominance. Their banquets, symbols of luxury and power, are remembered as examples of aristocratic life and Renaissance culture – adding to the allure of Lucca’s medieval past.

Elisa Bonaparte Baciocchi

Elisa Bonaparte Baciocchi, sister of Napoleon Bonaparte, left a significant mark on the history of Lucca and Tuscany during her reign as Princess of Lucca and Piombino from 1805 to 1814. Beyond her political and administrative role, she was known for her interest in gastronomy and for introducing French culinary influences into Lucchese cuisine of the time.

Born in Ajaccio in 1777, Elisa married Felice Baciocchi in 1797 and became Princess of Lucca and Piombino in 1805 with the support of her brother Napoleon. During her rule, Elisa governed with determination and worked to improve the region’s infrastructure, economy, and culture.

She was known for her refined taste and love of good food. It is said that she enriched the local cuisine with sophisticated and elegant dishes, often prepared following the culinary traditions of Napoleonic France.

Among the recipes associated with Elisa Bonaparte Baciocchi, one of the most famous is “pollo alla Marengo”. This dish is named after the Battle of Marengo in 1800, where Napoleon secured a decisive victory. According to legend, the hungry general asked his cook to improvise a meal with whatever ingredients were available: chicken, mushrooms, tomatoes, and eggs. The resulting dish became popular in France and was later introduced in Lucca.

Elisa is also said to have promoted the use of fine ingredients and the preparation of elaborate dishes, including shellfish soups, French-style risottos, and desserts rich in chocolate and fresh fruit. Her passion for refined cuisine reflected not only her status as a princess but also her desire to bring the region’s culinary standards in line with those of European nobility.

Elisa Bonaparte’s contribution to Lucchese gastronomy went far beyond her own table. Her influence helped to enrich local culinary traditions, introducing new recipes, preparation methods, and luxurious ingredients. This had a lasting impact on the food culture of Lucca and influenced the dining habits of the region’s upper classes.