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The territory is rich in dense woods and in particular chestnut trees, generous plants that literally fed the population during difficult times. Chestnuts can be eaten roasted (frugiate), boiled, preserved to be dried or reduced into flour with which polenta and typical garfagnini sweets such as chestnut,
INGREDIENTS Chestnut flour, Durum wheat flour, Brewer's yeast, Salt, Water.
INGREDIENTS: black cabbage, savoy cabbage, dried beans, potatoes, celery, carrots, courgettes, onion, leek, chard, garlic, sage, lard, tomato paste, extra virgin olive oil, salt, pepper, stale bread. PREPARATION Soak the beans overnight in a bowl full of water. The next day cook the
INGREDIENTS: black cabbage, savoy cabbage, dried beans, potatoes, celery, carrots, zucchini, onion, leek, chard, sage, lard, tomato paste, extra virgin olive oil, salt, pepper, cornmeal.
INGREDIENTS 00 flour, eggs, butter / lard, brewer's yeast, raisins, sugar, star anise seeds, half a glass of marsala, half a glass of anise, a little rum, a glass of milk. PREPARATION Preparation starts two days earlier. The brewer's yeast is dissolved with lukewarm water and a little flour, forming
Sweet flour pancakes are an autumn delicacy that is obtained from the flour of our chestnuts. INGREDIENTS Chestnut flour Water Salt Ricotta oil PREPARATION - Sift and mix the flour with water, add the salt until a soft dough is obtained; - Fry a spoonful of dough in boiling oil; - Cook for a few minutes
The traditional donut, prepared with simple and genuine ingredients, to be enjoyed at breakfast or at any time of the day. INGREDIENTS: 00 flour Sugar Eggs Oil Milk Yeast Lemon peel Caster sugar to decorate salt PREPARATION Whip the whole eggs with the sugar, add the flour, baking powder,
Macaroni with sauce are a dish that we often find on the Sunday table in Garfagnana. Homemade flattened pasta with a tasty meat sauce. INGREDIENTS: Wholemeal flour An egg 2 tablespoons of oil Water Sauce with rabbit and / or chicken offal Meat sauce PREPARATION: Put the sifted flour on the pastry board,
Sweet flour polenta is accompanied by boiled pork bones and is an ancient Garfagnana specialty. A simple preparation to rediscover to taste local chestnut flour. INGREDIENTS: Chestnut flour Water Salt Pork bones PREPARATION Sift the flour and add it little by little in a pan with boiling salted water
Sweet chestnut flour is represented here in a surprising combination with an omelette of bacon, sausage, salami, onions
Ciacci or necci are a typical Tuscan sweet made from chestnut flour, usually accompanied by fresh ricotta. These are small discs prepared with chestnut flour and water, reminiscent of crepes or wraps. INGREDIENTS: Chestnut flour Salt Water Sugar Ricotta from sheep RECIPE Mix the ingredients until a liquid
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
Chestnut polenta, also called neccio polenta, is a polenta prepared with chestnut flour, typical of the high Garfagnana. Once the polenta was spilled in the center of the table on a cloth and cut into slices with the wire or the special bow. It is also good on its own; you can still eat with ricotta,
Roasted chestnuts on the fire are a great classic, an ancient ritual. Chestnuts are castrated, that is, a small incision is made to prevent them from bursting, and then they are cooked on the fire, using the appropriate pan with holes. Season during cooking with a good glass of wine.
Tatini, a porridge of sweet chestnut flour, are characterized by a homogeneous and rather dense dough. The result is a very tasty preparation that can be eaten alone or with cold milk and simple to prepare even at home with chestnut flour from our mountains. INGREDIENTS chestnut flour water Coarse salt
Stewed wild boar stew is a tasty dish typical of the Upper Garfagnana. After a long marinade the wild boar is stewed slowly. Traditionally it is accompanied with corn polenta.
The pork fat is a traditional peasant food: boiled and flavored lard cubes. INGREDIENTS Pork lard Cloves Cinnamon Pepper Nutmeg RECIPE Cut the lard into cubes of about 2-3 cm, simmer in a large pot and simmer the fatty parts. When the pork pieces have taken a yellowish color, squeeze everything with
Wheat flour pancakes are a Garfagnana specialty. They are delicious accompanied by pieces of cheese. INGREDIENTS Whole flour Water Salt Olive oil RECIPE In a bowl mix the sifted flour with the water, add the salt and mix until a smooth and liquid mixture is obtained. Fry in hot oil, dropping one spoonful
That of the Matuffoli is an ancient recipe based on corn flour, sausages, mushrooms, sheep's cheese and tomato preserve.
Wholemeal bread with potatoes. A traditional bread that constitutes a unique and typical recipe of the Upper Garfagnana that translates into a combination of flavor and softness. INGREDIENTS Flour Water Potatoes Yeast Salt PREPARATION Prepare the basic dough with the yeast, a little water and a little
The porcini mushrooms of the Garfagnana are precious mushrooms belonging to the Boletus genus. They are present in the hilly and mountainous areas of the Garfagnana, they arise spontaneously and can be harvested from the end of the summer and throughout the autumn. They are the basis of many typical
Sautéed porcini mushrooms are a simple and tasty recipe that enhances all the flavor and aromas of the precious mushrooms collected in the Garfagnana woods.
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,
Tordelli with meat sauce are a typical first course, decidedly tasty and tasty. The filling of these ravioli is based on meat, chard, eggs, cheese. A delight to taste during a stay in Garfagnana.
Pork cured meats are very present in the Garfagnana cuisine. Garfagnana pork belly is distinguished by its intense and genuine flavor.
Salami is the typical pork sausage. Tasty, tasty.
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,