Alcuni piatti tipici della
Lunigiana is proud of its own special tasty and
natural gastronomy and may well boast of the astonishing simplicity
of its ingredients. A typical example is "testaroli",
flat thin cakes of wheat flour which are briefly boiled and then
eaten with olive oil or pesto and sheep's cheese.
A similar dish is "panigacci" (eaten with salami, soft
cheese, or with pesto or tomato sauce) and another is "focacette"
made of wheat and maize flour, that can be filled with sausage
or salami.The list continues with thw delicious "tordelli"
pasta filled with leafy vegetables, eggs and parmisan cheese while
the mixwd vegetable pie is particularly well known and sougth
after.Seasonal delicacies include mushrooms and chestnut flour
used to make several local doshes; a kind of porridge called "polenta",
fritters and "pattone" (flat cakes).
Besides local cheeses and salami, also the cakes such us the "spongata"
and the "amor" are worthy of mention.