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EspañolGARFAGNANA
'Garfagnana' is an historical region of Italy, today part of the province of Lucca in the Apennines, in northwest Tuscany, but before the unification of Italy it belonged to the Duchy of Modena and Reggio, ruled by the Este family. For a short time, in the 16th century, it was governed by the poet Ludovico Ariosto. It is one of the most rainy regions of Italy, so is in a large part covered by forest vegetation (mainly Chestnut, Oak and Pine).
Nestling between the magnificent jagged ‘marble mountains’ of the Alpi Apuane and the beautiful rolling ‘spine of Italy’, the Apennines, Garfagnana offers some spectacular scenery and distinctive local cuisine. Mountain farming continues to this day and the locals are all passionate about their food. Be prepared for a lengthy discussion if you stop one of the villagers for advice on the local produce! Garfagnana’s cuisine brims with dishes containing local ingredients. Chestnuts and farro (emmer wheat) are often used in soups, whilst porcini mushrooms are a staple product in every kitchen. Wood burning ovens are abundant and people still prefer to make their own bread. In addition to the foodstuffs many people have their own little vineyard making their own wine and olive oil. Garfagnana's ''porcini'' are also some of the most famous mushrooms in Italy.
There is an extensive system of hiking trails, relatively well mapped and signed, offering magnificent scenery and many small hilltop and mountainside villages to visit and explore. From June until October the region comes alive with a whole host of events and festivals celebrating local traditions and religious ceremonies. Every village and town holds its own ‘sagra’ (feast), often open-aired, where you can enjoy their local dishes and wines alongside music and dancing.
★ Valdorcia
★ Casentino
★ Crete senesi
★ Chianti
★ Maremma
★ Mugello region
★ Val di Chiana
★ Garfagnana
★ Versilia
★ Garfagnana
★ Garfagnana
★ Picking olives and making olive oil in Garfagnana
★ Grape picking - vendemmia in Garfagnana
★ Recipe for Castagnaccio - chestnut flour cake
★ 24th December - Palio dei Natalecci
★ Restaurant guide for the region
| Contents |
| Attractions |
| Landscapes |
| External links |
Attractions
Nestling between the magnificent jagged ‘marble mountains’ of the Alpi Apuane and the beautiful rolling ‘spine of Italy’, the Apennines, Garfagnana offers some spectacular scenery and distinctive local cuisine. Mountain farming continues to this day and the locals are all passionate about their food. Be prepared for a lengthy discussion if you stop one of the villagers for advice on the local produce! Garfagnana’s cuisine brims with dishes containing local ingredients. Chestnuts and farro (emmer wheat) are often used in soups, whilst porcini mushrooms are a staple product in every kitchen. Wood burning ovens are abundant and people still prefer to make their own bread. In addition to the foodstuffs many people have their own little vineyard making their own wine and olive oil. Garfagnana's ''porcini'' are also some of the most famous mushrooms in Italy.
There is an extensive system of hiking trails, relatively well mapped and signed, offering magnificent scenery and many small hilltop and mountainside villages to visit and explore. From June until October the region comes alive with a whole host of events and festivals celebrating local traditions and religious ceremonies. Every village and town holds its own ‘sagra’ (feast), often open-aired, where you can enjoy their local dishes and wines alongside music and dancing.
Landscapes
★ Valdorcia
★ Casentino
★ Crete senesi
★ Chianti
★ Maremma
★ Mugello region
★ Val di Chiana
★ Garfagnana
★ Versilia
External links
★ Garfagnana
★ Garfagnana
★ Picking olives and making olive oil in Garfagnana
★ Grape picking - vendemmia in Garfagnana
★ Recipe for Castagnaccio - chestnut flour cake
★ 24th December - Palio dei Natalecci
★ Restaurant guide for the region
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