Luca Landi

The Climb

At Istituto alberghiero di Marina di Massa, the technical base was set early for Luca Landi, whose path then moved through kitchens where discipline and timing were part of the brief. Under Angelo Paracucchi at Angelo Paracucchi, then alongside Jean Micheal Brawart (mof), chef at closerie des lilas at Closerie des Lilas in Paris, Frank Cerruti at Le Louis XV – Alain Ducasse à l’Hôtel de Paris at Le Louis XV – Alain Ducasse à l’Hôtel de Paris in Monaco, and later Italo Bassi and Riccardo Monco at Enoteca Pinchiorri in Florence, the work was defined by exacting standards and repeated correction. Those rooms did not just build range; they taught a language of restraint, sequence, and control that Luca Landi later brought back to Viareggio. In 2003, he opened Lunasia in Viareggio, giving that training a fixed address and a point of view that could be read on the plate.

Today

At Lunasia in Viareggio, Luca Landi’s cooking is best understood through the dishes themselves. Pork from Montaione with baby onions, saffron, apricots with miso, and cream of fish roe shows an approach that keeps sweetness, salinity, and depth in tight balance. The tomato soup of Luca Landi works from a familiar format but shifts it toward something more pointed, while FARROTTO CREAMED WITH PECORINO CHEESE CUTTLEFISH AND MARJORAM CREAM shows the same preference for clear structure and disciplined contrast. The kitchen language here stays rooted in recognizable ingredients, but the combinations are pushed just far enough to register as deliberate. Luca Landi’s own framing is direct: "Cooking is culture. Cooking is anthropology."

Signature

Luca's signature dishes include The tomato soup of Luca Landi and FARROTTO CREAMED WITH PECORINO CHEESE CUTTLEFISH AND MARJORAM CREAM.

In Their Words “Cooking is culture. Cooking is anthropology.”

Recognition

Luca's honors include Michelin star (2011) and Gelato World Cup (2009).