Marocca di Casola

Traditional bread of chestnut flour

The Marocca di Casola is a typical traditional bread of Casola in Lunigiana; This area, halfway between Lucca and the Apuan Alps, is characterized by the presence of dense chestnut forests and in particular of the variety Carpanese, Punticosa and Mahmouds, which leads to a fine flour.

 

The term "Marocca" seems to derive from the dialect word "marocat" which means hardly malleable: this type of bread is characterized for its hard consistency. The traditional recipe requires a mixture of flour, whole wheat flour, potatoes, yeast dissolved in milk, yeast and water. After being divided into approximately 20 centimeters and loaves left to rise for at least an hour, cooked in a wood oven.

 

The Madani Casola keeps well even after several days and complements that with just a little oil that with soft goat cheese, lard, or honey. For its uniqueness has become a Presidio Slow Food.

 

Photocredits: innaturale.com