Finally, we stop in Lunigiana, the land of the unmissable 'bread tree'. If you have never heard of it, we'll give you some clues. The chestnuts precious fruits have helped generations of people in Lunigiana to stave off hunger. Since it generates such an important and fundamental food, it became known as the "bread tree".
Also of interest is the bread which is made using DOP chestnut flour from Lunigiana following a very old recipe. Called Marocca di Casola, born as a rural bread when there were few ingredients available, meaning it was made mainly with chestnut flour, a little wheat flour, potatoes and oil. Today, you can only taste Marocca in a Casola oven.
Chestnut flour is so versatile that in the surroundings of Lunigiana, you can taste many other products made using it: Necci which are crepes stuffed with ricotta, "Lasagna bastarda" with its slightly smoky flavour, and Pattona, a kind of thin bread that's one or two centimeters thick and baked in chestnut leaves.
To finish on a sweet note, in this area we find another special product: Lunigiana DOP honey of which there are two types, acacia and chestnut.