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The Valle del Serchio cuisine delights the palate with genuine, long forgotton, flavours and aromas of our traditional recipes. Precious products from the land, like mushrooms, chestnuts, honey and cereals are used in our simple, healthy dishes like spelt soup, tagliatelle with porcini mushroom sauce, chestnut flour frittelle and castagnaccio (chestnut cake). , sheep cheese, cured meats as well as freshwater specialities.
Garfagnana has three Slow Food specialities - Bazzone prosciutto; an aromatic prosciutto with a scent of moss and chestnuts, obtained from local pigs, reared in a semi-wild state, Biroldo, a special sanguinaccio, prepared with pig’s head, wild fennel, nutmeg, cloves, cinnamon and star anise, Potato Bread, made of wheat flour and boiled potatoes, a perfect match to go along with the cured meats of the Serchio Valley.
Nearly two hectares of the Il Ciocco estate and park is used in the cultivation of the Lavandula Angustifolia.
The Campagna Mediterranea, a small, organic family run business, manually farms the lavender inside the estate using their own distinctive approach to timing and methods.
The lavender flower is collected between June and August to produce various products such as:
To purchase your Logo Collection lavender products please visit our infoPoint or download our App!
