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Seravezza Intruglia
Maize flour, potatoes, beans, black cabbage. The main Ingredient ingredients, a polenta dish, symbolize the characteristics of the cuisine of Upper Versilia.
Poor cooking typical of mountainous areas, based on agriculture, forestry and sheep farming in which cabbage, beans, cereals (spelled, wheat, rye), chestnuts, pork, mushrooms, vegetables and herbs were added thanks to the discovery of the new American territories, produced as maize flour, potatoes, tomatoes.


Pietrasanta marzipan
The Marzapane, an ancient recipe made up of almond, white sugar and sugar, is also typical of the Pietrasanta area. Its name comes from Marci panis, meaning "San Marco bread". The Venetians were exporting this sweetness to the markets of Northern Europe where they carried it in pieces (flags) marked by the Lion of San Marco. They were the Germans to give the name with which it is known to date, changing the original name, "Real Pasta", in Marzipan.


Camaiore Scarpaccia
The scarf is a salty, very tasty pie, based on zucchini and typical of Versilia.
Its name comes from the fact that its thickened thickness is similar to that of the sole of an old shoe but it is not necessary to suggest.
The shoe is a good dish for all uses: appetizer, meal, picnic and even cold the next day.
Pupporina (Massarosa)

Following a very ancient custom, the women of Bozzano on the evening of August 24 to celebrate St. Bartholomew prepare a round shaped dessert that the children bring in the procession to the Chapel of the Saint to be blessed before it is consumed. According to popular tradition this sweet gives a lot of milk to women who have to breastfeed and this belief derives its name.


The Tordelli of Lucca
One of the most famous dishes of the lucchese tradition, whose work once assembled the families of the courts where there was often a single wood-burning oven for everyone, and so it was arranged to bake tordelli, bread, pies and so on.
They are a pasta stuffed with tortellas but with the "d" but difference between them tordelli have a half crescent shape and are rich in meat that compose both the dough and the sauce ie a Tuscan ragù although the tradition wants as butter seasoning and sage.
They are found in restaurants but also in homes where they never miss every feast, and often are frozen and set aside.


The Frogs of Porcari
Porcari is located in a vast area today, where the old Lake of Sesto was located. An area visited since ancient times as witnessed by the archaeological area "Fossa Nera" which preserves the remains of a Bronze Age village and Roman and Etruscan houses.
Afterwards Porcari became an important crossroads between Via Francigena and Via Cassia, a position which influenced the history of the important roads with which it was connected and which led to the north of the Padana plain, France, Rome, Pistoia and Florence .
In the culinary field Porcari is known for a particular specialty, such as the frog, which is dedicated to a celebration that reminisce curious and passionate to taste recipes that have become more and more varied, even though the simplest methods are always the frying or cooking with oilseed , garlic, parsley, and a little tomato.


The Vegetable Soup of Capannori
Typical Lucchesia dishes come from a deep relationship with the land and its products and the Capannori area is no exception. Simple recipes but very tasty and rich in history and tradition. This is also the case for the Frantoise Soup, a fundamental dish that local cuisine prepares in many varieties by combining what is in the garden or in the fields (beans, celery, carrots, pumpkin, onion, tomato, beetola, cabbage, herb etc ..) and adding bread and oil, produced together with wine is an excellence of the territory. In several areas of the Commune of Capannori, for centuries it has been produced an excellent extra virgin olive oil that has been awarded the D.O.C.
Among the production areas, it is noted that the Pisani Mountains since the Middle Ages have been documented in many documents as renowned production sites of excellent olive oil. In fact, olive cultivation has over time replaced forests for livelihoods for the population as well.
Today, the Pisani Mountains are crossed by an oil road that has oil producers, oil mills, municipalities and restaurants and economic operators in the agricultural, cultural and environmental sectors interested in the development of the territory.


Altopascio Bread
Bread for centuries is one of the main symbols of Altopascio, an important milestone in the Via Francigena where pilgrims could enjoy the Tau Cavalieri Hospital.
This is how Altopascio has become a country of bakers in the past, and today it boasts eleven pancakes and a collective trademark that protects the product.
The breads as in the Tuscan tradition are without salt and have quadrangular shape (draft) or elongated (thread) with weights ranging from 500 gr. a 2 kg.
The Commune of Altopascio is part of the "City of Bread" Association, a network that brings together countries and cities where bread is at the center of tradition, culture and economy.


Montecarlo Wines
Montecarlo is famous for its fortress and the beautiful wall, for wine and oil production.
Agriculture has always been one of the main assets of this area, as evidenced by the ancient name of the village: Vivinaia.
The Romans began to cultivate the vine and in the Middle Ages the wines of Montecarlo reached a certain popularity among ecclesiastics.
The whites and the reds met with the pope's favor (Paul III Farnese, Gregory XII) and cardinals like that of Ragusa Giovanni Dominici of San Sisto, visiting the area in 1408.
Today, Montecarlo is produced in several varieties (White, Red, Saint Vin and Saint Vincent) and is considered to be among the most important wine products in Tuscany.