Farro – Spelt The Farro of Garfagnana is a very ancient cereal, cultivated on small plots of land which are low in nutrient levels, in a band from 300 m to 1.000 m above sea level. The sowing heppens in the autumn in pre-prepared ground with the use of the Read more…
Candied strawberry “soup” Ingredients (serves 6 ) . Six cups of fresh, excellent strawberries . 3 tbsp butter . 4 tbsp sugar 2. tbsp lemon juice . Salt, white pepper Method In spite of its name, this recipe is really a dessert. At this time of the year it should Read more…
The Lardo of Colonnata Marble is the reason that the tiny village of Colonnata exists, but the Lardo has made the town famous. This poor man’s food that was once served on bread rubbed with a tomato and onion, now commands top prices and draws visitors to this remote mountain Read more…
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 Read more…
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 Read more…