Marocca di Casola
Casola Marocca
In Lunigiana wheat stayed on the valley floor, so the mountain villages ground chestnuts instead. Marocca is the loaf that came of it, a round 20 cm bread of chestnut flour from the local Carpanese, Punticosa and Rastellina varieties.
Designation
- Certification
- Slow Food Presidium
- Category
- Bread, pastry, cakes, confectionery and biscuits
Where it is made
Casola in Lunigiana comune, Massa-Carrara province
How it is made
Finely sieved chestnut flour is worked with wheat flour, boiled mashed potato, olive oil, yeast, a piece of sourdough starter and water, proved for over an hour and baked in a wood oven.