Garfagnana Neccio Bread
Features: Garfagnana Neccio bread is produced in two shapes, round (semi-sphere) and tapered. Each loaf weighs 400 - 500 grams. The crust is smooth, soft, and dark brown. The dough has a slightly lighter color than the crust, is soft, compact, with an intense perfume of chestnuts.
Ingredients: superfine flour, chestnut flour (Neccio of Garfagnana), yeast, sourdough starter, water, salt.
Garfagnana Neccio bread is excellent if combined with cold cuts like lard, biroldo, and testa in cassetta, and with cheese like Garfagnana pecorino.
It is also very good with Garfagnana honey.
Garfagnana Neccio bread is produced 3 times a week and sold in the local shops.
How to reach Castelnuovo Garfagnana
From Versilia to Seravezza, go ahead to Castelnuovo Garfagnana
From Lucca: take SS 12 up to Borgo a Mozzano, then take SS 445.
