With the post-war period and industrialization, Lunigiana, like many other territories of our country, was marked by a slow and inexorable abandonment of the countryside, which led to the decline of many of the precious traditions belonging to that rural world and refined over the centuries, from generation to generation. This is a destiny that would also have touched the Marocca di Casola, had it not been for the tenacity of Fabio Bertolucci.
Fabio, a young man from Lunigiana, at the age of 23 decided to leave his studies in sociology to devote himself fully to his homeland. Initially an apprentice at an old bakery with a wood-burning bakery, Fabio learned all the
secrets of the Marocca until he opened, in 2008, his own bakery in Regnano, a small hamlet in the municipality of Casola in Lunigiana.
Currently his bakery, Il Forno di Canoara, immersed in a fairytale setting between the historic passes of the Tuscan-Emilian Apennines and the sharp peaks of the Apuan Alps, it is the only bakery that produces Marocca di Casola, today recognized as a Slow Presidium Food.
Used to serve crostini and gourmet appetizers on special occasions, or even just as an accompaniment to the sweet Lunigiana caciotta or traditional cured meats, the Marocca di Casola has gradually returned to the various restaurants and homes of many Lunigiana people.
More than a chestnut-based bread, the Marocca di Casola is a resistant tradition, almost lost but saved just in the end, capable of connecting us to the past and around which, we hope, many other stories of daily life will develop.