Tuscany's food is famous all over the world, the Lunigiana region adds some more wonderful dishes to the menu. Testarolo is like a pancake of wheat and water which, after baking in a cast iron pan, is then cut into squares and cooked like pasta and served with Pesto Genovese. This is probably the oldest form of pasta. The top specialty in the Lunigiana is the porcino (boletus) mushroom which is of exceptional quality here. There are many fine restaurants where a complete meal costs Euro 15.00 to 20.00 and where you can enjoy like in top of the bill places. You can order the house wines at all places but also try the local top wine: Colli di Luni.

All the typical Lunigiana food.
All about the Panigacci of Podenzana.

Italian meals always begin with antipasti (starters): a selection of specialties of the region, some served warm. Then a primo is served which is either pasta, testarolo, soup or polenta. The main dish, the secondo, can be meat (Chianina, Maremmana), funghi porcini, fish, pizza or a great variety of local dishes. Side dishes like potatoes or vegetables usually must be ordered separately. You are often advised not to order all three courses if you are not used to large meals so skip the primo or secondo and enjoy the rest. The desert usually consists of cake, cheese and a cup of espresso (never cappuccino).

In this shop in Pontremoli you will find all the goodies of the region: chestnut flower, honey and porcini mushrooms, all from the Lunigiana. In this art deco tearoom (on the piazza in Pontremoli) you'll find the best ice cream and spongata cake.