Food products
Being in the border between the Liguria region and the Garfagnana, Lunigiana’s cuisine is a combination of different flavors, obtained by the poorest products, being this territory not so generous. The key to Lunigiana’s cooking are the “Testaroli”, similar to the Romagnola “Piadina”, made with mixture of wheat flour and water cooked on red–hot baking pan, then cut into strips and boiled and finally served with fresh ricotta cheese or salami. A product that is widely used in this territory is the Chestnut Wheat and combined with all the products that come from pork, such as Lard, often as a substitute to the olive oil, so scarce in this rough land. The Corn Wheat is used to make “Polenta”, accompanied with goat or enriched with cabbages and beans. Lunigiana has many typical Sweets, from the “Spongata”, a cake with a crust filled with dry and candied fruit paste, “Almond cake”, “Torrone”, made with local honey and “Amor”, two wafers filled with cream, as it is made according to the original recipe invented in Pontremoli.

Wine
Lunigiana has a DOC wine such as the “Colli di Luni”, similar to the wines of the Cinque Terre.