CASOLA MOROCCA HAS ARRIVED
It is the bread of Lunigiana, it is prepared with chestnut flour and potatoes. Strictly cooked in a wood oven, embodies the history and tradition of an entire territory. Made with products naturally supplied by the land between Lunigiana and Garfagnana, it is made according to an ancient recipe, of which we have news since the Middle Ages, but it is possible that the name Marocca actually derives from the ancient Greek (Marocat which means little malleable, very compact). Able to keep its aromas and flavors for a long time (at least ten days) it was the favorite bread of pilgrims, but in Casola it was the daily bread of all families, given the ease of finding the raw material in the area. Suitable to accompany any type of food, especially at breakfast, sprinkled with jam and honey, it releases all its many characteristics. Also ideal with chocolate. Sliced and into small pieces, it also goes well with salty foods and is often used for crostini as an aperitif or appetizer, paired with cold cuts and cheeses.