Be sure to try Marocca di Casola bread, which is made using chestnut flour, wheat flour, boiled and mashed potatoes, yeast, a piece of sourdough starter and water. In olden times, the only flour available in this mountain area was ground from chestnuts; families here would bake the bread weekly in a wood-burning oven, a tradition that only one bakery in Casola carries on today.
For a different bread variety, try one made of white wheat flour (or whole meal flour), yeast, sourdough starter, water and salt. Vinca bread, produced daily in the bakeries around Vinca, is eaten during meals and can be preserved for rather long periods of time. The toasted slices of bread are especially delicious when paired with Colonnata lard and thin tomato slices.
Marocco di Montignoso bread, on the other hand, is made using corn flour, wheat flour and yeast and contains black olives, rosemary, garlic, sage, crushed red pepper and salt. Its production is linked to the area’s traditional economy when corn flour was more abundant and less expensive than wheat. Today, you’ll find the tasty break in bakeries and shops year round.