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Minucciano

Minucciano

a territory bordering Gorfigliano and Lunigiana

The capital of the Municipality stands perched around a rocky outcrop on the top of which stands a characteristic circular bell tower. The historic center retains a tight medieval plan in which the layout of the buildings is organized in a clear defensive function. Of ancient origin, tradition traces its foundation to the Roman consul Quinto Minucio who would have defeated the Apuans here in a legendary battle fought in the second century AD; more likely, the toponym Minucciano alludes to a Roman "praedium" continuator of an Apuan "vicus".

REGION

Museum of Identity of the Upper Garfagnana

Old Church, Gorfigliano (Lucca)

Museum of Identity of the Upper Garfagnana Olimpio Cammelli of Gorfigliano (Lucca) The museum is located in Gorfigliano, Lucca, in Garfagnana. It is located next to the Old Church, on the top of the Colle di Casa where once stood the Castle and the Old Town. In 1983, at the behest of the parish priest Don Alberto Bartolomei, works began on the recovery and restructuring of the Old Church, which had been completely abandoned for decades. At the beginning, numerous volunteers took part in this job, and with love, passion and competence, in over 25 years, they brought the whole complex back to its former glory. Among the volunteers one of the leaders was Olimpio Cammelli who collected this huge collection of ancient work items. After his death, his wife, Mrs. Emma, with a great civic

Accommodation

Typical products

Ciaccio

The ciaccio or castagnaccio  is a typical autumn dessert from Garfagnana based on chestnut flour, to which raisins, pine nuts and rosemary are added. Also delicious in its variant with walnuts. Ingredients: chestnut flour, water, salt, walnuts, rosemary, olive oil, orange peel. PREPARATION - Mix

Tagliatelle with wholemeal flour and porcini

The rustic and unmistakable flavor of the tagliatelle with whole wheat flour goes perfectly with the porcini mushroom sauce from Garfagnana. INGREDIENTS FOR PASTA Wholemeal flour, egg, water, salt, oil Preparation: Put the flour on the pastry board with the salt, egg and oil; mix, adding water gradually,

Pork Biroldo

To make biroldo, the head of the pig is used, a lean part that gives the product a soft consistency. Various spices are added (nutmeg, cloves, cinnamon and star anise, salt and pepper) which vary in quantity according to the taste of the man who produces it. The pig's head is boiled for several hours,

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