For Stefano, cooking has become a passion. starting from the Genoese focaccia, farinata, many types of bread to make the original breakfast, linked to the territory and never standard.
Breads, simple, filled with fruit, rustic breads or wholly integral, often the presentation of black bread.
Desserts, croissants or filled croissants cooked directly, simple fruit or chocolate cakes accompanied by jams made especially for guests day by day.
Food between Liguria and Tuscany
The territory of Lunigiana represents, in terms of food culture and gastronomy, a unique area of "intersection" between at least three very different traditions:
- the Gulf of La Spezia and the Ligurian Riviera di Levante (culture of fish, vegetables, wine, olive oil, pesto);
- the Bassa Lunigiana, or the intersection sea - mountain of the ancient Via Francigena (vegetables, olive oil, wine, soups);
- the Ligurian Apennines of Levante, which right through the La Spezia area - Val di Vara - along the ancient routes of the “high lands” - reach the Emilian-Tuscan one - Garfagnana - (chestnut civilization , pig civilization, milk, cheese) and almost confused with it.
The specialties ...
Farinata: the chickpea farinata, also known as fainè, fainà, is a very low savory cake, prepared with chickpea flour, water, salt and extra virgin olive oil. It is cooked in a wood-fired oven, in a large tin-plated copper pan, and takes on a lively golden color when cooked. It has very ancient roots: several Latin and Greek recipes show baked mashed legume puddings.