Azzano bread (in Seravezza) is a salted focaccia with a rounded shape and dark yellow colour. The dough is made from corn flour, wheat flour, lard, garlic, rosemary, yeast or sourdough, water from the mountains, salt and olive oil. It is divided and left to sit for hours, then it is reworked and distributed on oiled wood. Indented holes are made with the baker’s fingers and the dough is then “painted” with olive oil. It is best cut into slices and eaten within 24 hours of cooking.
Azzano bread is a table bread, ideal for bruschetta; it can be eaten with mushrooms or paired with local salamis, such as headcheese, tizzone di Giustagnana, mortadella di Cardoso and Camaiore lard, all of which are traditionaldelicacies in the history of the Versilia.
Azzano bread is an everyday bread sold in its namesake town, though it is also possible to find it in food shops in the provinces of Lucca, Massa and Carrara.