Lunigiana is the austere mountainous area where three regions meet: Toscana, Liguria and Emilia Romagna. From the administrative point of view, it is now part of Tuscany, but historically and culturally it has always been a terra di confine, a border land, where the identities of those three regions, and of its people and food cultures, meet and seep into each other. 
The tosco-emiliano Apennine runs through it, with its majestic woodland of chestnut trees, but one is also never too far from the sea. In Lunigiana, the butter of Emilia Romagna food culture meets the extra virgin olive oil of Liguria and Tuscany. 
Mountains and sea, butter and oil.

Continue reading “Torta di patate e porri, della Lunigiana ma con influenze sudiste (potato and leek pie, from Lunigiana but also with southern Italian influences)” →