Marocca of Casola
Features: chestnut flour bread cooked in the wood-burning oven. It has a round shape, with a diameter of about 15 cm.
Each loaf weighs 500 grams. Smooth and dark brown crust. Inside, it is characterized by a lighter brown color than the crust, compact and soft dough. Chestnut flour perfume. Semi-sweet taste.
Ingredients: superfine flour, chestnut flour, white-fleshed potatoes, sourdough starter, yeast, salt, whole milk.
Marocca of Casola is very good eaten alone, but it is delicious if combined with both sweet or salty tastes. Excellent with ricotta and Lunigiana chestnut honey PDO.
Another recommended combination is with Lunigiana bologna, Filattiera cooked pork shoulder, Colonnata lard, and Lunigiana pecorino.
Marocca of Casola is produced four days a week. It is sold in the local shops and in some grocery stores of Massa, Carrara, La Spezia, and Versilia.
How to reach Casola
Highway A 15 La Spezia - Parma, exit Aulla. Take SS 63 direction Fivizzano and follow the road signs to Equi Terme, and then to Casola.
