"Tom Royer" > wrote in message
> This is an admirable idea, but, as usual, the devil is in the
> implementation details.
>
> Who's to say, for example, what constitutes an unwanted deviation from
> classic Lucca?
> What if the chef of an existing restaurant decides to add a new
> ingredient? Do the town
> fathers have veto power over the menu or the recipes?

You can be sure the old ladies that do some of the cooking in the small
restaurants will tell you what is acceptable and what is not. Not uncommon
for some of the recipes to go back a half dozen generations.