Travel Reference
In-Depth Information
Northwestern Tuscany
Wedged between wind-whipped sea and mountain, this unexpected culinary nest-egg is
known for its fresh
pecorino
(sheep's milk cheese),
zuppe di cavolo
(cabbage soup) and
other humble farm fare. Slow Food town San Miniato, near Pisa, is the source of
Tuscany's exceptional white truffles.
In
Castelnuovo di Garfagnana
, fresh porcini, chestnuts and sacks of farm-grown
farro
(spelt) fill autumnal markets. Sweet
castagnaccio
(chestnut cake) is to locals in Garfag-
nana what
buccellato
(a sugared bread loaf studded with sultanas and aniseed) is to those
in Lucca.
Not far from the coast, pig fat is aged in Carrara-marble vats and eaten 12 or 24 months
later as wafer-thin, aromatic slices of
lardo di Colonnata
.
