In Seravezza, a small town situated in the backcountry of the Versilia a few kilometres from Forte dei Marmi and the centre of Massa, we find the Seravezza focaccia, produced with a dough made of tender grain and corn flour, grinded with a stone, with water, salt and a pesto of lard, garlic and basil; it is baked in a wooden oven.
Montignoso is the homeland of the Marocco bread, a typical winter product (it used to be baked between November and January, coinciding with the olive harvesting season, but now it is available all year round), with a darker pigment and a golden surface that recalls the colour of the skin of Moroccans, from where it likely got its name. The dough consists of corn flour, oil, olives and Mediterranean aromas; afterwards it is placed on chestnut leaves and bakes in a wooden oven.
The Lunigiana, a transit place along the via Francigena, is the result of a meeting between several cultures, even on a food and wine level. Here, you find the Podenzana panigaccio, a distant relative of testarolo, which is made by mixing wheat flour with water until obtaining a dense dough that is poured into terracotta pans. They are eaten warm with soft cheese or cured meats, or simply dressed in oil and grated cheese.
The focaccette in Aulla are a type of schiacciatine made of corn and wheat flour baked on terracotta pans; the two flours are mixed with added water and yeast, and after proofing, the dough is divided into little portions that are flattened until obtaining 1cm-tall tiles; they are eaten warm, paired with fresh cheese and cured meats.