• Quality, Taste and TraditionQuality, Taste and Tradition

    Food and wine: a  key point for this territory. Discover the various typical products: from fine fish dishes to the traditional recipes of Lunigiana. Over all, the unique and incomparable Lard of Colonnata.

  • Lard of ColonnataLard of Colonnata

    Unique and incomparable pork product, particularly salted and cured in marble tubes

  • Lunigiana DOP HoneyLunigiana DOP Honey

    The first honey in Italy to obtain DOP status. Two are the types: the Chestnut Honey and the Acacia Honey

  • CheesesCheeses

    The mild and delicate cow's caciotta is the most common cheese and is delicious with the Lunigiana honey

  • The Bigliolo beanThe Bigliolo bean

    A delicacy which, in the XVII, was jealously stored in the larders of Marchese Cosimo Malaspina

  • The panigaccio of PodenzanaThe panigaccio of Podenzana

    An ancient food, baked in terracotta testelli heated over a wood fire

  • TestaroloTestarolo

    Ready in just a few minutes, the testarolo is a dish from the far-off past that seems made-to-order for our hectic age


  • The Treschietto onionThe Treschietto onion

    A delicious vegetable that recalls the memory of ancient tradition

  • The Marocca of CasolaThe Marocca of Casola

    A bread, with its unique flavor, ideal for accompanying the famed Colonnata lard but also pecorino cheese and DOP Lunigiana honey

  • Boiled pork shoulderBoiled pork shoulder

    Considered the most prized of all pork products, it was reserved for the feasts

  • The "mongrel" lasagneThe "mongrel" lasagne

    Supreme delicacy mixing wheat and chestnut flours, topped with extra-virgin olive oil and Parmesan cheese or with a delicate leek sauce

  • The focaccette of AullaThe focaccette of Aulla

    Small flat buns made of wheat flour and corn meal, baked in terracotta testelli heated over a wood fire

  • The herb pie of LunigianaThe herb pie of Lunigiana

    Wonderful in its original version, using twenty or so different wild herbs, or in the modern way, with finely chopped "prized" greens