The 29th edition of the Porcini Mushroom Festival with Polenta in Massa Macinaia, in the municipality of Capannori (LU).

This is certainly one of the best opportunities to taste the specialties of traditional Lucca cuisine. The menu of the festival is obviously dominated by porcini mushrooms with polenta, to which the festival is dedicated. The polenta is made with hand-ground corn flour like in the past, and is accompanied by fresh porcini mushrooms from Garfagnana. Mushrooms can also be enjoyed with penne or polenta croutons.

Among the other specialties we remember the vast choice of first courses, whose pasta is bronze drawn, and also the typical Frantoiana soup, winner of the 2013 Soup Challenge, organized among others by Slow Food which you will only find on Saturdays.

There will be no shortage of grilled meats among the main courses and desserts, among which we recommend the traditional pies with beaks.

There will be no shortage of excellent local wines, mostly coming from the Monte Carlo area. You can consult the festival menu here. The food stands will open every evening for dinner from 7.30 pm.

Afterwards, the entertainment will be entrusted to the best smooth orchestras and cover bands in the area. The event is for charity and is aimed at supporting the activities of the Misericordia di Massa Macinaia and San