Traditional Food & Markets

The undisputed culinary symbol of Pontremoli and the Lunigiana. This ancient pasta — possibly predating Roman times — is made from a simple batter of flour, water, and salt, cooked on a hot terracotta disc called a testo. The resulting crepe-like pancake is cut into diamond shapes, briefly boiled, and dressed with pesto, olive oil, or mushroom sauce.

Unleavened bread discs cooked in stacks of terracotta dishes (testi) over a wood fire. The result is a slightly smoky, chewy flatbread that's torn apart and eaten with cured meats, soft cheeses, and local honey. Podenzana is considered the spiritual home of panigacci.

A savory pie filled with wild greens, herbs, and ricotta cheese, encased in a thin, crispy pastry. Every family has their own recipe, using whatever seasonal greens are available — from chard and spinach to wild nettles and borage.

Strips of bread dough deep-fried until golden and puffy, creating a light, crispy treat. Served savory with prosciutto and stracchino cheese, or sweet dusted with sugar. The perfect street food during festivals and markets.

Pontremoli's signature sweet — two thin, crispy wafer discs sandwiching a delicate cream filling. Created in the historic Caffè degli Svizzeri, these elegant pastries are the town's most beloved confection and make perfect gifts.

A rich, spiced cake filled with dried fruits, honey, pine nuts, and candied citrus peel, encased in a thin pastry shell. This ancient recipe dates back to medieval times and is traditionally served during Christmas and New Year celebrations.

A dense, flat cake made from chestnut flour, olive oil, pine nuts, and rosemary. This humble dessert reflects the Lunigiana's deep connection to chestnut culture — for centuries, chestnuts were the primary food source for mountain communities.

Thin crepes made from chestnut flour, cooked between two iron plates over a fire. Traditionally filled with fresh ricotta cheese, they offer a subtly sweet, nutty flavor that is uniquely Lunigianese.