CASOLA MOROCCA HAS ARRIVED
It is the bread of Lunigiana, it is prepared with chestnut and potato flour. Cooked strictly in a wood oven, it embodies the history and tradition of an entire territory. Made with the products supplied naturally 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 derives even from the ancient Greek (Marocat which means little malleable, very compact). Able to maintain 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 releases all its many characteristics. Also ideal with chocolate. Cut into slices and pieces, it also goes well with savory foods and is often used for aperitif or appetizer croutons, combined with cold cuts and cheeses.