As is often the case, this precious recipe was lost in time, until Fabio Bertolucci<\/strong> came along, who after leaving his university studies rediscovered this ancient recipe and decided to bring it back to the tables of the Lunigiana people. He bought a small bakery in Canoara, a locality of Regnano, in the municipality of Casola in Lunigiana, and after several attempts he succeeded in restoring the Marocca to its rightful notoriety, making it known, thanks to its goodness, even in neighboring regions and even making it to the television limelight! <\/p>\n Today you can buy it in many local stores or from the hands of Fabio himself, who is present at many events in the area. It is excellent with local cured meats such as Lardo di Colonnata IGP or cheeses, perhaps accompanied by Miele DOP della Lunigiana<\/strong>.Marocca has also been recognized as a Slow Food Presidium. <\/p>\n<\/div>\n<\/div>