Elixir China Clementi
In 1884, Doctor Giuseppe Clementi, expert botanist, invented in his chemist shop in Fivizzano the recipe of “China Clementi”, a unique herbs elixir result of the combination of two varieties of fine tropical cinchona bark and several aromatic herbs. Today, China Clementi is still produced according to this secret recipe and you can find it at the Farmacia Clementi or at other local shops in [...]
Il Testarolo di Pontremoli
Ancient dish similar to pancakes prepared with water and flour and cooked for few minutes into cast iron moulds called testi. They are then cut into squares, boiled for another couple of minutes, and served either with pesto or with olive oil and parmesan cheese.
Le Lasagne bastarde
Type of pasta made of wheat flour (50%) mixed with chestnut flour (50%), that represents one of the many local dishes derived from chestnut. It is usually served with olive oil and parmesan cheese.
Le Focaccette
There are different recipes to make focaccette, which can use either wheat or corn flour. Focaccette are cooked into terracotta moulds, similarly to panigacci, or, sometimes, using cast-iron moulds, and then served with soft cheese and cold cuts. They are very popular in particular in Amola, Vaccareccia and Monti, where each summer dedicated food festivals are organized.
La Torta d’Erbi
Herbs pie is a real specialty of our area. It is stuffed with wild herbs such as borage, spinach, etc. though each village has its own different recipe. The most popular is the one made in Pontremoli, which is prepared with almost a hundred herbs and cooked in cast iron moulds.
La Barbotta e l’Arbadela
Sort of very thin pie prepared with sweet onions from Treschietto, corn flour and cheese and cooked into cast-iron moulds.
La Pattona
Sort of pancake made of chestnut flour wrapped in chestnut leaves and cooked in a wood oven or in testi. It is usually served with ricotta cheese and honey.
La spongata
Cake made of honey, bread, various spices and dried fruits. There are different recipes from Liguria to Parma to prepare it.In Lunigiana it is popular in Pontremoli where you can find it at the local bars and restaurants.
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