Flavours of Lunigiana

Recipes from Guinadi and the valley

Mountain dishes, family gestures, local ingredients and Pontremolese culinary memory.

Wheat and chestnut-flour ribbons served with a simple ricotta and Parmesan sauce.

The great Pontremoli speciality: a batter cooked in testi, cut into pieces and served with pesto and cheese.

A savoury pie with meadow herbs, chard and seasonal vegetables, close to scarpazza.

Rustic little chestnut-flour fritters, served warm with honey or ricotta.