Marocca di Casola


Category:
Fresh pastries and bakery, biscuit, confectionary and pastry products;

1. Product name:
Marocca di Casola

2. Other names:

3. Short product description:
Marocca di Casola is a round-shaped bread, about 20cm in diameter, made with boiled potatoes, wheat flour and chestnut flour. It’s a dark brown colour and has a strong chestnut aroma and spongy consistency thanks to the use of potatoes in the dough.

4. Production area:
Municipality of Casola, in Lunigiana, Province of Massa Carrara.

5. Production status:
r disappeared r at risk r active

6. Production process:
Mix the wheat and chestnut flours in bowl with the mashed boiled potatoes. Add the oil, hot (but not boiling) water and yeast dissolved in milk. The dough is divided into breads that are “menati” (brought together) by hand. They are left to rise for 30-40 minutes and finally cooked in a wood-fired oven for 45 minutes.

7. Materials, equipment and premises used for production:
s Cooking utensils
s Wood-fired oven

8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
This is a local delicacy primarily for the ingredients used: wheat flour, potatoes and chestnut flour, and for the continued use of the traditional wood-fired oven for baking.

9. Production:
The production of Marocca di Casola is exclusively done at home. It’s prepared for the Sagra della Marocca, which is held in Casola every year at the end of October-beginning of November. The at-home production of marocca increases notably during Autumn, thanks to the availability of fresh chestnut flour.


Categoria
Fresh pastries and bakery products, biscuits, pastry and confectionery
Zona di produzione

La Marocca di Casola è un pane tipico della zona della Lunigiana, situata in provincia di Massa Carrara.