There are more gastronomic clans in Lunigiana than there were members of Italys coalition government in the 1980s, and even more than all its castles and villages put together. There is no one way to make a torta derbi (savory vegetable pie), or at least there is no agreement on how it should be cooked or what it should be filled with. In Filattiera they call it la torta che piscia (the pie that pees) because its so full of olive oil; in Bagnone they cook the vegetables in water; in Pontremoli they leave them to wilt under salt. Not to mention the controversy over other local dishes such as the spongata or the testaroli
But isnt this Italys treasure? Arent these countless culinary areas what make Italys cuisine so unique, along with the conversation you can enjoy at the table?
This is Lunigiana, a borderland where the traditions of Liguria meet those of Emilia and Tuscany, where the mountain pastures provide rare varieties of aromatic herbs and the fields on the valley floor are fertile with orchards, vineyards, and vegetable gardens that tempt both us and the bees. In this territory, where traditions date back thousands of years, where the poverty of the past centuries sharpened cooks wits, and where todays rediscovery of local traditions has revived seed and grape varieties, as well as farming and breeding techniques that had almost been abandoned: here, cooking is in excellent health. Simple but tasty, it boasts honey, DOP (Protected Designation of Origin) chestnut flour and olive oil, DOC (Controlled Designation of Origin) wines, local varieties of apples and plums, delicate meats and excellent cheeses.
There is an enogastronomic heritage – made up of products, but most of all of producers to get to know and love in Lunigiana.