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GASTRONOMY
The gastronomy of the Apuane Alps witnesses the extreme poverty
of this inland area of Tuscany in the past. It is a sober and poor
cuisine, which is able to make delicious dishes out of the most
simple ingredients, such as the fruit and the berries from the forests.
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As
in the rest of Tuscany, the best dressing, or better, the only admitted
dressing, is the extra virgin olive oil which is produced on the hills
which separate the peaks of the Apuane Alps from the coastline of
Versilia.
The chestnuts are the base of many dishes, which are used as
they are or as flour. The best way to conserve the chestnuts and to
feed the family during the cold winter month was to make the dark-white
and sweet flour. The chestnut “polenta” (a thick porridge)
accompanied with bones and other parts of the pork used to be the
typical winter dish of the Apuane Alps and the Garfagnana. Today it
is a dish which you will not be able to find anywhere else than here
in the north-western part of Tuscany.
The same goes for the home-made tortelli and the soups, which
are made with the local spelt. The strong taste of the lardo di Colonnata
(lard from Colonnata), the original one and not one of the imitation
which you find in the supermarkets, and the cheeses made in the traditional
way by the farmers, will satisfy any gourmet. Do not miss the mushroom-sauces
during the right season, or the berry desserts. |
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