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The "Way of Bread of Apuane"

A Memorandum of Understanding has been signed between Alpi Apuane Regional Park, the Province of Lucca, the Province of Massa Carrara, Garfagnana Mountain Community, Lunigiana Mountain Community, Media Valle del Serchio Mountain Community, Alta Versilia Mountain Community, Area Lucchese Mountain Community, and Slow Food Condotta della Garfagnana, Alta Versilia e Massa Carrara, for the creation of a way called "Via dei Pani delle Apuane" (the "Way of Bread of Apuane").

Considering that the area of Apuane is characterized by a particular bread biodiversity (bread is different for shape, size, and ingredients), it was important to circumscribe its products in a certain area where it has been possible to create a route connecting various agricultural farmsteads producing the raw material to make bread and baking them into wood-burning ovens, obtaining fragrant loaves of bread with ancient perfumes and tastes.

Found 22 results (Sort order: Category > Product)
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Also called "accasciato" for the crumbled shape it has when it is without mold, it is a cheese made with sheep's milk or sheep and cow's milk. Further info
Category: Cheese
The milk used for the production of this kind of cheese - characteristic of the Province of Lucca - comes from Massese sheep bred in a wild or semi-wild state. Further info
Category: Cheese
Quality Brands:
Traditional Agri-Foodstuffs
A wonderful tree, the chestnut tree characterizes Apuane woodlands and has been essential in the agricultural economy and diet habits of the mountain people. Further info
Category: Fruit
Medium-small, round-shaped and slightly squeezed at both ends, Rotella apple has a compact white pulp with a sweet-acidolous taste. Further info
Category: Fruit
Quality Brands:
Traditional Agri-Foodstuffs
Garfagnana Spelt
Belonging to the Gramineae family and cultivated for million of years in the Mediterranean basin, spelt is the founder of all kinds of wheat, including common wheat and durum wheat. Further info
Category: Vegetables and Legumes
Quality Brands:
 
PGI - Protected Geographical Indication
Agnino Bread
Features: baked in wood-burning oven, round, each loaf weighs about 800 grams. It has a soft crust with a dark hazel color, and is light brown inside. Ingredients: white flour, a handful of wholemeal flour, water, salt, sourdough starter, and yeast. Agnino...
Category: Bread
Azzano Bread
Features: white bread cooked in wood-burning oven. Long loaf or traditional loaf. The long loaf weighs 500 grams, the small loaf 300-400 grams, the big loaf 1.2 kilos. Crust: hazel color, thick, and crunchy. Inside, it is white, soft, and wet. Ingredients:...
Category: Bread
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...
Category: Bread
Garfagnana Ottofile Corn Bread
Features: corn bread. Round shape (semi-sphere) with a diameter of about 15 - 18cm. Each loaf weighs 400 -500 grams. Crust with a golden yellow color, slightly bronzed in the upper part, soft and with no surface cuts. Inside, it is characterized by an...
Category: Bread
Garfagnana Potato Bread
Features: mainly cooked in wood-burning oven. Round or tapered loaf. Each loaf weighs from 1 to 1.5 kilos. The crust is characterized by a hazel color. The color of the dough is the characteristic color of the semi-wholemeal bread, slightly darker than...
Category: Bread
Quality Brands:
Traditional Agri-Foodstuffs
Garfagnana Spelt Bread
Features: spelt bread is produced in long loaves (also called "frusta"), about 30cm long, or in traditional loaves of bread with a diameter of 18cm. Each loaf weighs 250 / 300 grams. The crust has a hazel color, slightly dark, is soft, and is characterized...
Category: Bread
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...
Category: Bread
Marocco Bread of Montignoso
Features: mixed bread with corn and wheat flour, with a spicy taste and a pleasant perfume of garlic, aromatic plants, and olives. Produced in small sizes (diameter of 20-22cm), round, with a smooth and dark crust. Inside, it is characterized by a beautiful...
Category: Bread
Quality Brands:
Traditional Agri-Foodstuffs
Po Bread
Features: bread cooked in wood-burning oven, with a round shape and a weight of about 800 grams. Crust characterized by a dark hazel color and soft consistency. Inside, it has the characteristic color of semi-wholemeal bread, and is compact but soft....
Category: Bread
Regnano Bread
Features: potato bread cooked in wood-burning oven. Produced in squeezed loaves. Each loaf weighs 800 grams. Color of the crust: golden brown. Inside, the bread has the characteristic color of the semi-wholemeal bread, is compact, and has an intense wheat...
Category: Bread
Seravezza Schiacciata
Features: focaccia mainly cooked in wood-burning oven. It has a fine perfume of spices and rosemary. Characterized by a round shape, it is prepared in two sizes, about 250 grams and 350 grams. The color of the crust is golden brown. The width is about...
Category: Bread
Signano Bread
Features: semi-wholemeal bread cooked in wood-burning oven. It has a round shape and each loaf weighs 800 - 900 grams. The crust has a hazel color, a smooth surface, and an intense wheat perfume. Ingredients: white wheat flour, wholemeal wheat flour,...
Category: Bread
Upper Versilia Potato Bread
Features: mainly cooked in wood-burning oven. Round loaf of bread with a diameter of about 30cm and a weight of 1.5 kilos. Dark and crunchy crust. Inside, it is light yellow, soft, and wet. It has a more delicate perfume than wheat bread. Slight wood...
Category: Bread
Vinca Bread
Features: white or wholemeal bread cooked in wood-burning oven or in electric oven. Produced in round or ellipsoidal loaves of bread weighing 2.7 - 3 kilos. Dark brown crust. Ingredients: white wheat flour or wholemeal flour, yeast, sourdough starter,...
Category: Bread
Quality Brands:
Traditional Agri-Foodstuffs
Colonnata Lard
The marble, the herbs of Apuane, the dampness of the valley behind Carrara, and a processing method that has remained unchanged for centuries: these are the secrets of Colonnata lard. The raw material consists of pork fat. Further info
Category: Cold Cuts
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