A land of passage and borders, the simple, old-flavored cuisine is the result of the culinary traditions of neighboring regions. Ingredients are mixed together to create dishes with strong and delicate flavors at the same time. Among the typical products of Lunigiana is torta d'erbi, prepared with filo pastry, filled with herbs that grow wild in the area.
Flour, water and salt give rise to testaroli, small thick lasagnette, a characteristic first course to be enjoyed dressed with pesto, olive oil and parmesan or mushroom sauce.
Panigacci are thin flatbreads baked in testi accompanied by cold meats and fresh cheeses. They are also enjoyed as desserts, paired with sweet flavors such as powdered sugar, honey and chocolate.
The chestnut trees of Lunigiana are the real stars of the table. Chestnut flour is used for bastard lasagna, marocca di Casola, a bread made by mixing finely sifted chestnut flour with wheat flour and crushed boiled potatoes, and pattona, or Tuscan-style chestnut cake.
Lamb is served in Zeri, born of the Zerasca sheep, which is rustic and raised almost year-round on pasture. Around Bagnone, the Treschietto onion, with its sweet and delicate flavor, is grown.
There is no shortage of dried porcini mushrooms on the table, which are harvested and processed by many specialized companies in the Mulazzo area.
As for desserts we find buccellato and spongata pontremolese. Very tasty and creamy are the amor pontremolesi. The first Italian honey to obtain the PDO mark from the European Union is the highly prized Lunigianese chestnut and acacia honey. The wines of the Luni hills have been mentioned since the time of historians in ancient Rome.
The red wines are made from sangiovese, ciliegiolo, lanaiolo and pollera, and the whites, from vermentino and trebbiano. Exclusively for our guests, we are offering a wine tour at "La Maestà" winery in Fosdinovo at a very special price.