Typical cuisine

Baking in chestnut leaves

In addition to the wealth of artistic beauty, Tuscany is well known for its wonderful food and excellent wines.

In our area, where the hills and mountains meet the sea and thanks to an exceptionally mild climate vegetation is lush and fertile, the art of cooking is enhanced by the infinite variety of fish, meat and vegetable produce.

Tordelli (local ravioli), testaroli (a type of flat bread served with pesto sauce and local cheese), panigacci (a dish made with flour and cooked in terra-cotta pots over coal), sgabei (deep-fried pancakes) and chestnut cakes lure gourmets to the many typical restaurants on the coast as well as inland..

Restaurants list
Calendar of all the gastronomical events

Mushrooms grow in abundance on the hills and, during the mushroom season, numerous local fairs take place.

Blueberry, cranberry and raspberry picking is the favourite past-time of people looking for a cool place in the mountains during the hot summer days.

Fishermen crowd the small harbours dotted along the coast and the blue fish and shellfish from their catch can be savoured fresh in most restaurants all year round. Fresh and cured cod form the basis of many traditional recipes in Massa.

Lard, seasoned in marble vessels in the small village of Colonnata, situated above Carrara, is now world famous.

The most well-known local wines are Candia, whose vineyards cover the hills between Massa e Carrara, and Vermentino from Luni.