Delicious delicacies await you if you know where to look.

Here you can eat some truly unique specialties, from aperitivo to dessert, with dishes that can’t be found anywhere else.

Torta d’erbe

Dinner in the Lunigiana should definitely begin with a plate that in these parts is as trustworthy as an unbroken promise: the torta d’erbe (or d’erbi, as they say here). You’ll find a certain variety in the creation of this poor dish – essentially a quiche – prepared according to tradition with wild herbs and seasonal vegetables (chards, onions, wild spinach, asparagus, leeks and carrots) mixed with ricotta, pecorino cheese, eggs and breadcrumbs. The filling is placed inside a thin puff pastry and cooked in the oven, or better yet, using a testo, a portable cast iron surface. The quiche is then cut into four pieces before being served, but don’t eat too much! There’s more to come.

Testaroli

A true must in Pontremoli are testaroli, invented right here. Prepared by pouring a mixture of wheat flour, water and salt directly onto a cast iron testo, testaroli are cooked for just a few minutes, becoming a sort of soft and spongy crepe. Once ready, they are cut into small diamonds and are immersed for a minute or two in salted, boiling water. After being strained, they are traditionally seasoned with extra virgin olive oil, pecorino or parmesan cheese, or a delicate Ligurian pesto. Can you resist asking for a second helping?

Porcini di Borgotaro

The mountains in the Lunigiana, and particularly the area between Pontremoli and Zeri, are known for their production of a sublime type of mushroom known as the “fungo di Borgotaro”. Our second course will inevitably be based on this local delicacy, characterized by a fragrant aroma and sharp odour, not spicy and without hints of hay, liquorice or fresh wood – characteristics that distinguish it from other kinds of mushrooms. But regardless of these characteristics – if the season is right – don’t hesitate to order sautéed, grilled or even raw mushrooms cut into thin slices and served with slivers of cheese – you won’t regret it for one second.