What to eat in Pietrasanta

What to eat in Pietrasanta

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In Pietrasanta you will find more, that is, genuine local products cooked with artistic creativity served in trendy places.

Start to walk through the streets of this small village when the first light of the summer days fills your heart, so you will feel the scents of bakeries and pastry shops. Enter a bakery (the one in Via Mazzini for example, in front of Piazza Statuto) and ask curiously for a panzanella fritta (not to be confused with the panzanella toscana, a first course made of stale bread, salad, tomatoes and red onion; this "panzanella fritta" in fact is a bit similar to the sgabeo della Lunigiana or the morseleto spezzino. Greased fingers are part of enjoyment!

It is certain that, sent down the bite, you will still be hungry and then indulge in two slices of  "pane sciocco", "silly bread" (typical Tuscan bread, the one without salt to be understood, and for this reason called "silly") and a slice of Tuscan salami or Colonnata lard. On these sides it is said that the lack of salt in the bread is due to a cooking already quite tasty and the local cold cuts and cheeses, confirm everything. It seems to relive the atmosphere of the peasant tables in Via Stagio Stagi, where you can look back on your eyes and taste in the local delicatessen and restaurant. A curiosity: Did you know that the lard is preserved in brine in large white marble tanks? The same marble produced by the mountains behind you.... In addition to lard, in the grocery stores (and in the trattorias) you can also find other types of hams, such as the Cinta Senese, Bazzone, Pratomagno and others (possibly cut into the knife). The trattorias for a less hasty meal, will offer you excellent chopping boards of various hams, including the one aged in chestnuts. The cheeses are no less important, especially when it comes to Pecorino della Versilia, made with milk from sheep of the massese.. 

The combination of sea and land flavours is appreciated in the preparation of typical dishes such as spelt and fished fish of the day, sparnocchi - sea-cake - with beans (prove them also with honey and artichokes), risotto with cuttlefish and chard. Then there are the tordelli versiliesi (ravioli stuffed with meat, exquisitely handmade and seasoned with ragout), cacciucco alla versiliese (in a less spicy version compared to the Livorno cousin), spaghetti with cannolicchi, grilled fish, Matuffi (polenta seasoned with a sauce made of sausage and mushrooms), Topetti (potato gnocchi). The dishes are prepared with local oil and there are numerous small oil mills, for the production of oil with low acidity. See also Where to eat in Pietrasanta.

Curious are the fried acacia flowers, a typical appetizer from Versilia. Among the desserts for the holidays there are also Befanini, biscuits prepared during the Epiphany period. The territorial influences are felt, as in the Scarpaccia Camaiorese, that we can find salty or sweet, however very good, light and easy to prepare, in the chestnut tree, in the castagnaccio, a dessert without yeast made only with chestnut flour, water and oil. Those who can't resist a jar of honey will be able to buy Versilia honey (gourmet connoisseurs) and will have the opportunity to discover a number of beekeepers.

What about Carnival? The fried rags (rectangles of fried sweet pasta, covered with icing sugar), rice pancakes, berlingozzo, a dessert similar to the doughnut, traditionally eaten in occasion of the festivities on fatty Thursday. In summer, try one of the sorbets from the La Dolce Vita ice cream parlour, a real frozen fruit. Among the biscuits, try the Fortini, local artisan biscuits, not to be missed those of the nice bar and restaurant Memorie.

Finally, Versilia wines represent a small reality (compared to the most noble Tuscan wines) to be discovered: this is the case of the territory known as Capitanato di Pietrasanta (which was an enclave of Medici Florentine domination in the territories of the Republic of Lucca and the Duchy of Este) where, without having the solemnity of the brunelli, chianti or Maremma wines, we find well appreciated wines. Michelangelo Buonarroti, speaking of a "Tondo mug", probably also referred to an area called Colletondo, where in fact excellent wine was produced. In general, native qualities such as black vermentino, white vermentino (originally from Sardinia) but also the typical French ones such as Chardonnay, Merlot and Syrah, and also Sangiovese are offered. Vineyards and related wine bars are not lacking, in particular, the Palatina - Montignoso, Strinato and Monte di Ripa, Tenuta Borbone, Vallecchia - Pietrasanta La Colombetta.

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