Oval and big or round and a little flattened, with a fragrant darkened crust or even flavoured with olives, rosemary or extra virgin olive oil, there’s enough to form an entire tasty meal. Many are the breads of the Apuan Alps. By following the companies that produce corn, wheat, chestnut flour, spelt and potatoes, the mills that still employ stone grinding and the bakeries that use wooden ovens, it’s possible to trace the ideal trail on a discovery of ancient flavours.
In the towns of the Lunigiana, the Garfagnana and the Upper Versilia, you still come across true artisan bakers that every night heat their ovens with bundles of wood to bake, early in the morning, a bread with an intoxicating smell.
The bread route could begin from Montignoso, on the coast, before rising to the valley of the River Magra, passing through Aulla, Podenzana, Fivizzano, Regnano, Agnino, Vinca and finally Casola. Arrived, we “abandon” the Lunigiana to immerse into the Garfagnana, along with its cultures and traditions. As stated, each town has its own proofing techniques and ingredients. For this reason, there doesn’t exist one particular type but many varied specialities of bread.
