Lunigiana, on the border between Liguria and Tuscany, is a land rich in history, charm and culture, and it boasts, among other things, a long and varied food and wine tradition. Among the best-known local products is Panigacci di Podenzana.  Made using a simple recipe based on water and flour, they are cooked in special bowls called testi. These unleavened focaccine are ideally combined with cold meats and cheeses from Lunigiana, or blanched and seasoned with pesto or an IGP extra-virgin olive oil.

The testarolo is one of the main protagonists of any Lunigianan table. It is prepared in testi, bowls typical of Pontremoli. The recipe is very simple: water, flour and salt. The resulting batter is poured into the heated testo to a depth of half a centimeter.  Once the lid is secured, they are left to cook for 9-10 minutes. The testarolo is then seasoned with pesto or parmesan.

Made with DOP chestnut flour from Lunigiana, the pattona bread is much thinner. It is cooked among chestnut leaves in a wood oven and is often eaten with local ricotta.

Spongata, on the other hand, is the sweet treat that marks the holidays: it is circular in shape and is made up of two layers of pasta, inside which there is a filling of honey, bread, dried fruit and spices. A sweet symbol of Fivizzano, meanwhile, are the creamy-hearted amor, whose fillings are redolent of a French Chantilly, but the recipe for this local delicacy remains a secret.

Another typical dessert of Fivizzano and Comano is the carscenta historically prepared on special occasions to celebrate the city patron or, in the Sassalbo area, to celebrate an engagement. Inside it contains raisins, pine nuts and anise seeds.

To end the meal, we recommend tasting the China Clementi from the Fivizzano pharmacy, a unique elixir, made from two varieties of tropical Chinese herbs combined with various other aromatic and medicinal herbs.

 

Photos by Martina Badini