Restaurants in the province of Massa-Carrara

Massa-Carrara is marble and the Lunigiana: a narrow province between Liguria, Emilia and Tuscany, cooking a little like all three and entirely like none.

What you eat here

• Lardo di Colonnata IGP — cured in marble basins with salt, garlic and herbs. Sliced paper-thin onto warm bread.
• Testaroli from the Lunigiana, cooked on a cast-iron plate and dressed with pesto or oil and cheese.
• Torta d'erbi and panigacci, cooked between red-hot terracotta discs.
• Sgabei — strips of bread dough, fried, with cured meats.
• Marocca di Casola, chestnut bread, and Apennine mushrooms.

The wine

The Colli di Luni DOC, straddling the Ligurian border, make good Vermentino plus Sangiovese and Merlot reds.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.