Simple country cooking tradition often used a base of flour and vegetables to create tasty dishes that were widespread in the mountain regions such as the Versilian Riviera and the Lucca area.
Torta d’Erbi (herb pie) is a typical dish from Lunigiana, made from a recipe that follows the slow rhythm of the seasons. With a round shape and a green filling, the pie has been prepared for centuries using only wild herbs, which is why it's easier to find from March to May and from September to December.
Similar to this is Torta co ’Becchi, prepared in the Lucca area. Compared to the Lunigianese recipe, Torta co ’Becchi has pine nuts and many spices, including cinnamon, which give it a unique flavour that's balanced between sweet and salty.
In Camaiore, you can taste Torta di Pepe, a spicy rice cake typical of the Easter period, and Scarpaccia, a sort of savoury pie made with eggs and courgettes. Its origin is traced back to the 14th century when Castruccio Castracani found himself without food to feed his army. He ordered food from the local farmers, and they only managed to obtain three ingredients: flour, eggs and courgettes with their flowers.