Tasty Postcards
Legumes and Cereals
Daily breads and holidys pastries. Large loaves of Altopascio, fragrant from the Pieve, with chestnut flour, corn and spelled from Garfagnana, buns andtraditional recipes, crisciolette, cigerani migliacci andcooked in the texts, and all the cakes of tradition.The second postcard is dedicated to the taste ofbaked goods.