Tuscany:
A large and varied region of Italy, many observers regard Tuscany as the area which is quintissentially 'Italian' and offering the 'best' of Italy. Certainly for anyone visiting Italy for the first time Tuscany is the ideal starting point. The 'lingua Toscana' is the purest dialect in the country, the countryside is gentle with rolling hills and natural beauty (often seemingly untouched since the Middle Ages) and of course, Tuscany was the birthplace of the Renaissance. The Tuscan people are more reserved than the people in the South but nonetheless they are friendly and open and fiercely proud of being 'Tuscan'. They live comfortably and happily amid the history and natural beauty of their surroundings with hearty food from the land including a host of wild game as well as fish stew from the Mare Tirreno not to mention the excellent red wines - the very best being from Chianti in the centre of Tuscany between Siena and Florence. Everywhere there is beauty, history and culture.
Lunigiana:
Lunigiana is the region to the extreme north of the Tuscany, situated between Liguria and Emilia Romagna along the course of the river Magra and its affluents and to the north of Lucca and Pisa. With its hills, steep valleys, green meadows and high mountains, it is surrounded by the Appennines and the Apuan Alps. Lunigiana is a small homogenous region, relatively undiscovered by visitors with hot summers and cold winters.
Fivizzano is situated in the widest valley of Lunigiana extending from the Appenines to the Apuan Alps. The numerous valleys, with the tributaries of Rosaro, Mommio and Lucido all meet the course of the Aulella River. The landscape here is beautiful with fabulous views everywhere. Considered the Florence of Lunigiana, Fivizzano has always been an important centre and the many castles, churches and noble palaces are evidence of this. Fivizzano gave itself to the Medici family in the XV century and remained in their possession until the arrival of the Lorena.
Food :
Lunigiana is located among regions of strong gastronomic traditions. It is characterised by delicate and strong tastes, and its specialities originate from simple ingredients. Before being famous for its history or its nature, Lunigiana became well-known for its cuisine, thanks above all to the expert use of the many wild herbs growing in the area. The cake of grass (torta d'erbi) is a splendid example. It is a local pie made with a base of light pastry and filled with field grasses, leeks and spinach. Testaroli are perhaps the most famous dish made from a batter of wheat flour, water and salt which is cooked in large cast iron pans with lids. They form a sort of pancake which is then boiled and cut up into small strips, usually served with pesto or mushrooms sauce. Panigacci are another speciality of the area. Lunigiana is proud of its cured mearts such as spalla cotta, culatello, salami, and its sheep and goats cheeses. Chestnuts and the mushrooms are a great resource of Lunigiana.
Learn more about this holiday rental at the owner's website:
marks the location of the property in Massa Carrara Area
