At the table in Massa, Carrara and Lunigiana
La Toscana: Tuscan cooking, Wine and food tours
Lucchesia is situated between Liguria, Emilia and central Tuscany. This massive province has defended its language, character, traditions and history well. In recent history, the dialect has been influenced by the dialects of Emilia and Tuscany and it would seem that the province has not one spirit but three; the spirit of Massa, the spirit of Carrara and the spirit of the Lunigiana. Three diverse areas that are united by local pride, just as quality unifies the different cuisines of each area. But the people of the area generally don’t sing the praises of their local products, partly because they don’t share the mouthiness that most Tuscans are famous for, and partly because they do not export their food and wine.
Many years ago, a controversial journalist Girogio Bocca, advised against the wines of Lunigiana, saying they were “like white wines, the colour of pale urine” and he advised to stay away from the famous dish i testoroli as he thought it reminded him of “toads boiling in pasta”.They answered: “it is said that when the king visited the area, he praised the wine that he was offered at an official lunch”. “We have some of the best wine, sire” told the mayor, “but we hold it for great occasions”. So in the end : the linguine people thought that the visit of Bocca wasn’t important enough for them to get out their best wine, otherwise they would have done. However, it is also thought that this linguine wine will never take off, and hoped that it will stay that way.
After a big discussion in the Massa, they have decided to stick with their local ingredients in order to make extraordinarily excellent cuisine. At the end of this, they will be able to tell the truth about their famous dish, i testoroli.
Recipes kindly supplied by Il Tirreno
Chiavi: Cooking, typical tuscan food
Commenti (0) | March 16, 2010