Among the various typical products that distinguish the Garfagnana and Mid Serchio Valley is the ancient tradition of potato bread. There are two theories behind the use of potatoes in the dough: there are those who say that they were used as an alternative to wheat because they are less expensive, but the more realistic claim is that they were a natural preservative. Traditionally, families made bread once a week and thanks to the humidity of the potatoes, the loaves remained soft for longer. Both from the point of view of taste and aroma, their presence in the recipe is almost unnoticeable, but their inclusion makes the bread a little tastier and always soft.
Potato bread goes perfectly with local cured meats such as Prosciutto Bazzone, Biroldo and Mondiola.