What to Eat in Lunigiana: Testaroli, Panigacci, Honey and More
Lunigiana’s cuisine is one of the most distinctive in Italy — shaped by altitude, poverty, the chestnut forests, and centuries of isolation from the broader Tuscan tradition. You will not find bistecca or ribollita here. Instead, the region offers testaroli, panigacci, dishes made with chestnut flour, Italy’s only DOP honey, white and black truffles, and […]
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