Colonnata is an ancient mining village and an active centre of production since Roman times. It lends its name to the famous “Lardo di Colonnata”, a white lard, with slight pink or bronze hues, made with local wild herbs and aged in white marble basins.
At the foot of the Apuan Alps, a few kilometres from the sea and the nearby towns of Carrara and Massa, the Colli di Candia and Lugiana Wine Trail stretches out. This is where the exquisite Candia dei Colli Apuani DOC white wine is produced, along with some red wines too. It is a land of ancient traditions, as shown by the stele statues in the Pontremoli museum: these originate from the Copper Age and represent the most ancient and mysterious cultural heritage of this area.
The cuisine of the Massa-Carrara coast offers delicious dishes from both the land and sea and is characterised by the wide use of aromatic local herbs which provide the basic ingredients for soup, omelettes, cakes, salads and polenta. Some of the stand-out fish dishes are baccalà marinato (dried salted cod), fish soup, stuffed mussels and baked anchovies with potatoes.