The flavours of the Tuscany are strong ones that are often wedded to the aromas of the sea and Liguria. The now famous lard of Colonnata is matured in marble basins and flavoured with rosemary, while pesto is served with testeroli of Pontremoli, pieces of foccacia made of flour and water and baked in trays placed over fire. Called Panaigacci, at Podenzana they are smaller and are eaten with local pork specialities. They can be washed down with the wines of the Colli di Luni, Candia, a refined wine grown on the steep hills around Massa.

Colonnata is an old village located on a rocky spur carefully placed at the feet of the Apuan Alps, near Carrara famous in the entire world for its “lardo”, …

Pontremoli is a well-preserved medieval town in a scenic setting. Above the town is a restored castle with a museum of prehistoric stele statues.

Originally posted 2008-11-04 16:08:23.