The slopes overlooking the sea allow for some of Fosdinovo’s most precious and well-known products. Here, where vines, olive trees and Mediterranean scrub grow luxuriantly, excellent quality extra virgin olive oil and wines are produced such as the Vermentino Colli di Luni Bianco DOC.
Fosdinovo is part of the Colli di Candia and Lunigiana Wine Route, which goes from Pontremoli to Montignoso, offering the opportunity to try local wines while passing through the Apuan Alps’ breathtaking landscape.
A must-try are the testaroli, one of the area’s typical dishes prepared in the Fosdinovese way: served whole, rolled up like a sandwich and stuffed with olive oil, pesto, grated pecorino, as well as mushroom sause, cured meats, and stracchino; there are also versions with sweet fillings instead.
Many of the area’s typical dishes are based on chestnut flour. In addition to the traditional Castagnaccio are Pattone and Ciani, the first of which is cooked on chestnut leaves, the latter between two iron heads, whilst both are served rolled and stuffed with ricotta or hazelnut cream.
Heading down from Fosdinovo and arriving in the hamlet of Ponzanello, the focaccetta steals the headline. This is a local variant of the Emilian tigella, perfectly paired with cold meat cuts, cheeses, sauces or hazelnut cream during the traditional late July celebrations.