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...

The mountains on the Northern side of the Apuan Alps that ring the upper valley of the Serchio and its side valleys are an area of outstanding beauty due to the variety of nature and the great expanse of woods, the morphology of the land – where steep slopes lead up to rounded summits –...

What you can see shinning brightly in the gullies on the steep slopes of the Apuan Alps is not necessarily snow, but probably the ravaneti, the screes of marble debris at the foot of the quarries that were already being worked in Roman times and were frequented by the great scupltors and architects who...