Typical products and tradition

  • Casola’s Polenta Meschia or “Chained Polenta.”

    Flour Lhe Meschia di Casola is a cornmeal polenta enriched with beans, black cabbage,...

  • The Onion of Treschietto

    Flour E' one of the best-known traditional food products (PAT) of Lunigiana. It is...

  • La Carscenta

    Flour Èa typical dessert from the area of Fivizzano and Comano, prepared on special occasions...

  • The Marocca of Casola

    Flour Lhe Marocca di Casola is not only a bread made with chestnut...

  • The Amor Pontremolesi

    Flour Ct was a period in history, roughly the Napoleonic era, that we witnessed...

  • The Breads of Eastern Lunigiana

    Flour An the shadow of the Apuan Alps, in addition to the famous Marocca...

  • Bastard Lasagne

    Flour Type of pasta made of wheat flour (50%) mixed with chestnut flour (50%),...

  • Focaccette

    Flour There are different recipes to make focaccette, which can use either wheat...

  • La Pattona

    Flour Sort of pancake made of chestnut flour wrapped in chestnut leaves and cooked...

  • The spongata

    Flour Cake made of honey, bread, various spices and dried fruits. There are different...

  • The Cyans of Lunigiana

    Flour She protagonists, along with the mondine or roasted chestnuts, of autumn events in...

  • La Barbotta e l’Arbadela

    Flour Sort of very thin pie prepared with sweet onions from Treschietto, corn...

  • Herb Cake

    Flour Herbs pie is a real specialty of our area. It is stuffed with...

  • The Testarolo of Pontremoli

    Flour Chi has been to Lunigiana at least once in his life , especially...

  • The Panigacci of Podenzana

    Flour A sometimes a product makes the territory known all over the world,...

  • Ancient Elixir China Clementi

    Flour In 1884, Doctor Giuseppe Clementi, expert botanist, invented in his chemist shop in...

  • Buccellato

    Buccellato, the dessert of the Lunigiana grandmothers…

    Farina Uno dei dolci più tipici della Lunigiana è sicuramente il buccellato, preparato dalle...

  • I Panigacci

    The history of the Panigaccio of Podenzana

    The history of Podenzana's Panigaccio, its origins, and importance to the area

  • Gli sgabei

    The sgabei: the ultimate Lunigiana street food…

    Farina Sono stati il famoso "oggetto di bonus" della puntata lunigianese di 4...

  • Torta Ricciolina

    Curly pie: recipe and history of a Lunigiana dessert

    Farina E' un dolce tipico della zona di Aulla e Pallerone che veniva preparato...

  • Testaroli

    Testaroli: here’s how they make them at the Montagna Verde farmhouse

    Farina Il piatto tradizionale per eccellenza di Pontremoli e dell'Alta Lunigiana è senza...