Luca Landi, the chef of the Michelin-starred restaurant Lunasia, focuses on local produce to enhance his vegetable cuisine. “It was helpful to be able to develop my knowledge of raw materials and suppliers, which play a fundamental role in my culinary philosophy,” said Landi.

The cuisine of Lunasia, a restaurant located inside the Hotel Plaza e de Russie, a 5-star design hotel in Viareggio, Italy, is described as creative. Lunasia Chef Luca Landi, who has made his new menu sustainable and vegetable-focused, said: “I chose to turn to small, artisanal production companies to develop the products of these lands through my recipes. The farms located in Tenuta del Parco di San Rossore, a protected and protected area directly administered by the Quirinale, became my main interlocutors. “This is a wonderful area, it starts from Viareggio and stretches to Marina di Pisa, a beautiful slice of coast that preserves the features of the area.”



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