Tuscan bread

Tuscan bread

The bread of Altopascio and the collective marque of “Pane di Altopascio”.
Altopascio has a particular historical and artistic importance linked to the welcoming of pilgrims who even today pass through. In fact at that point of the Via Francigena (a pilgrimage route from Canterbury to Rome), particulary awkward because of the two swampy areas of Bientina and Fucecchio, the “Domus Hospitalis Sanctis Jacobi de Altopassu” sprang up erected in the second half of the 11th century.

The historic centre of Altopascio, ringed by walls of which parts including theree gates still survive, corresponds to what should have been the nediaeval hospital which appeared as a real fortress.
The current three piazzas were the three inner courtyards where the various buildings were located which were used by the friars to care for pilgrims, offering them food and lodgings, and baking the famous bread. Even today Altopascio is known as the baker’s town, where they produce a bread famous throughout Italy.

The bread of Altopascio has a rectangular (bozza) or long (filone) shape, a soft consistency inside, and a light gold crust. It is made withoput salt and the weights vary from 500 g. to 2 kg.
It is produced all year round. The bread of Altopascio owes its tradition to the dexterity and axpertise to people who have gained specific experience over time, the original taste as well as the use of water from the local area.
The Lucca Chamber of Commerce owns the Collective Brand “Pane di Altopascio Tradizionale” (traditional bread of Altopascio) a pilot project for the enhancement and safeguarding of typical local products, a means of promoting the development of the local economy.

The registration of Collective Brand was obtained after a long process, to which the municipality of Altopascio first “city of bread” to be recognised in Italy, and  the province of Lucca both contributed.
The Collective Brand “Pane di Altopascio” is an opportunity for bread makers and a resource for consumers , the former if they possess the necessary prerequisites, can safeguard their own production against possible imitations, and profit from any promotional campaigns by the owner of the brand. Consumers can buy a bread with a guaranteed quality of ingredients and production process overall a higher quality than similar products.

Tuscan traditions

Tuscan traditions

An example of local history: history of Lucca economy.
At hte end of the middle ages, and at the beginning of modern era, the Lucca economy was founded in large measure on the production and trade in silk cloth, business in which Lucca had long been one of the most important centres in western Europe.
Around the provincial capital, the mostly flat stretch of land which broadned to form to so called “Six Miles” was among the most fertile and intensively cultivated areas in Tuscany, with wide grain fields bordered by rows of grapevines and occasionally interspersed with jasmine, olives and fruit trees.

Also the hilly areas and, above all the lower slopes of the Pizzorne mountains were characterised by vines and olive trees, to which began to be added chestnut trees which became more established and largely dominant in the steeper areas-such as the Garfagnana, where the difficult environmental conditions limited cereal crop production, and it was the chestnut woods (along with sheep and pigs) which became the mainstay of local food production.
The economy based on woodland and fields fed a modest local craft industry and, in the larger towns of the Serchio Valley, metal working was also practised.

The only relevant transformations to this structure occurred between the 19th and 20th centuries with the set up of the spun cotton industry in Lucca, Bagni di Lucca, Massarosa, Gallicano (sewing thread for domestic and industrial use and knitwear), and with the creation of a tobacco industry in Lucca.
The industrialisation process is continuos, broadening its territorial base in the first half of 20th century, to the point where already in 1951 the secondary sector became the most noticeable in the province with installations (apart from those in Lucca) in the municipalities of Massarosa, Altopascio, Capannori, Seravezza, Villa Basilica, Castelnuovo di Garfagnana, Barga and Porcari.

Tuscan hill

Montechiari hill

The Montechiari hill
The Montechiari hill is the highest point in the municipal territory of Montecarlo, situated  on a beautiful tuscan hill(186,8 m a.s.l.). The fortified village that once stood here, with a gate, moat and bridge, was part of the defence system for the entire ridge of the hills. There was also a seven-metre high tower with a bell that rang out from the top of it.
The village was set alight by the inhabitants in December 1429 to prevent it from falling into the hands of their Florentine enemy. Today, the hillside is covered with the vineyards of the farm of the same name.

Web-site: www.montechiari.com

Events in Tuscany

Strawberries

In Camaiore the “Demetra” show of strawberry, flowers, and products of our land.

Capezzano Pianore (Mon), 21-23 May 2010
43 ° “Show strawberry, flowers and products of our land”

Treasure Island:
Demetra: the history, myth and work of agriculture in Versilia area.
It came back the trhee days dedicated to Camaiore’s ortho.

The 43° edition is inspired to the Stevenson’s novel.
At Villa The tableland, heart Capezzano, the traditional appointment with “Demetra” between exposure to flowers and vegetables, fruits and plants, floral art demonstrations and talk shows, taste trails, shows and typical products.

Free Entry.

Tuscany olive oil tasting tour

Olive tree

Olive oil cultivation has distinguished the province of Lucca since ancient times a deep rooted tradition of olive growing which shows how precious and typicl this crop is, today more than ever, constantly looking to safeguard an irreplaceable heritage.
The landscape has alwys seemed to be richin olive trees, which were once cultivated on hillocks and steep mountain terraces. In the Lucca area olive cultivation developed in the 14th and 15th centuries with production increasing at thet time.

Statues were drawn up in the various communities with precise rules of behaviour which influenced the quality of local production, even identifying the varieties most commonly grown. Varieties were assed in the province of Lucca which are still cultivated today. With time the olive oil became, thanks to the ability and tenacity of those who had always grown it, an opportunity for commercial development. In the Lucca area the olive oil has always represented not just a factor for economic growth but also a way of life.
Extra Virgin Olive Oil is the product which more than any other characterises the province of Lucca and its gastronomic tradition, both in the interland and the coastal area.
The olive oil of Lucca is not only one of the most famous in Tuscany, and as such was the first in the 19th century to cross the borders of Italy and Europe,  but also has outstanding  characteristics which make it difficult to confuse with oil produced in other areas of the region.

Its characteristics have made it part of the staple diet, not only for its olfactory properties but also dietary ones, for a healty and correct diet. This oil comes from the typical Tuscan cultivars Frantoio, Leccino and to a lesser extent, Pendolino and Maurino.
However, the peculiarities of the terrain, the altitude and the position make the oil unique for its fruity flavour, its golden yellow colour with hints of green, and for its overall aroma, such that today many professional taster from the various oil producing areas of Italy take back a sample of extra virgin olive oil from lucca to use as a yardstick for purchasing olive oil for the companies that they work for.
It is not by chance that the extra virgin olive oil from the hills of Lucca has earned the right to mention additional geographical distinction, in terms of IGP, obtained from DOP Tuscan oil.
This makes it very easy to recognise a bottle of extra virgin olive oil from Lucca.

For very special taste olive oil please contact www.aziendaagricolamatteucci.com