A speciality of the mountainous Lunigiana region of northern Tuscany, this bread has been made since the Middle Ages and was originally quite hard (marocat). Today it's made from a mix of flours: chestnut (up to 70%) and wheat with mashed potato, and baked in a wood-fired oven. Casola is the main centre of production.
It is especially good with lardo di Colonnata, sheep cheese and honey.
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