Garfagnana local products

The cultivation of Spelt Wheat in Garfagnana  dates back from 7000 B.C. and it was used at the time by people to make polenta or focaccia breads. It differentiates itself from the other qualities of Spelt Wheat by the dimensions of its grain, which is bigger, and by its waterproofness in cooking. It has a special, unique and flavoursome taste. "La minestra di farro", typical dish in Garfagnana, is not only exquisite but also particularly healthy.

Chestnut Flour of Garfagnana

In Garfagnana, chestnut flour or as it is called “neccio” flour, has substituted and been integrated to wheat flour in the preparation of bread, pastries and polenta for centuries. Today, it is appreciated for its aroma and its delicateness to the palate. The famous “castagnaccio” is obtained by kneading it with water, nuts, pieces of orange skin and oil and by then cooking it in the oven. There are also other special breads and rustic cakes that are still made today with the “neccio” flour.

Honey of Garfagnana

High quality honey! The secret of such quality relies in an unpolluted environment, rich in flora, with a large presence of chestnut trees and acacias. All this allows the production of delicate millefiori honey, chestnut honey and very sweet acacia honey

The Garfagnana Ewe’s Cheese

The Garfagnana Ewe’s Cheese (Pecorino) is made from full-fat ovine milk with the addition of ferments and calf rennet. It can be eaten as a grated cheese depending on its level of maturity. Whether fresh or mature, it goes well with honey, jams, fresh fruits and vegetables of the season. If fresh, it goes well with white wines; if mature, it goes well with red wines.

Biroldo of Garfagnana

The breeding of pigs has very ancient traditions in Garfagnana and the so-called “biroldo” is one of the most characteristic local salami.

The Boletus Mushrooms (Funghi porcini) from Garfagnana have an intense aroma and a delicate taste. They have been the pride of the mountains of Garfagnana for centuries. Today, the harvest, preparation and conservation of the mushrooms is guarantied by specialised cooperatives.