There are no certain testimonies about the origins of criscioletta, the dish is simple, certainly conceived at the tables of poor families of Garfagnana and handed down orally. However, it remains the recognition of the homeland traditionally identified in the town of Cascio.
It is made with a mixture of durum wheat flour, corn or millet flour, water, salt. It is an excellent substitute for bread and a classic mountain street food.
The chestnut flour of Villa Basilica, called neccio flour or sweet flour in these parts, was the so-called bread of the poor, or rather, of those who lived in the mountains. It has a hazelnut colour and a sweet taste, very aromatic thanks to the varieties of chestnuts used (carpinese and pastinese). Sometimes the Lucignana and Silvana varieties are also used; the latter is characterised by its marked sweetness.
HIGH VERSILIA HONEY
Winter in the Lucca region has the taste of some vegetables that cannot be ully appreciate until "they have not caught the cold".
Yes, because the cold mitigates the bitter note of some winter vegetables and so the people wait patiently for the first frost licking their mustache at the thought of rapini with sausages, barbe di prete (beards of priest) with new oil and gobbi in umido.
Christmas holidays are closer and closer, and it's time to think about gifts for family and friends.
The open-air markets are an opportunity to find special items, and to visit the city with the right calm, perhaps enjoying a hot chocolate or a tea in the relaxed atmosphere of the Christmas holidays or alternating with one of the many concerts that take place everywhere. In Lucca and in the surrounding area the calendar of the markets from crafts to gastronomy, to vintage, is dense and varied.
Closing year with a walk with surprise ending on the celebrated "Tordello road".
It is the one that proposes the Association of environmental guides Emozionambiente to enter the winter menus without guilt.
The hills of Camaiore are full of treasures to discover: small villages surrounded by nature, ancient Romanesque churches, abandoned castles immersed in olive groves, covered with brambles and surrounded by mysterious legends. The excursion will lead the group to discover the magical village of Peralla on the hills of Camaiore.
It could be nothing but a success in the city that has always traded silk, spices and other exotic things with the east.
In the seventeenth century, cocoa arrived in Tuscany thanks to the Florentine merchant Francesco d'Antonio Carletti. In the Central National Library of Florence numerous writings testify, starting from the 1600 of the heated debate about chocolate and its consumption. What is certain is that the beneficial effects of chocolate were immediately evident, first of all the calming one ... for diets there is always time.
Stuffed with strictly stale bread and so many spices dosed so that no one prevails.
For the dough not only eggs and flour, but also water, so as to make it more robust and create a pleasant contrast with the soft interior.
And the shape? Strictly crescent-shaped.
Here is the identikit of the true tordello alla lucchese, the main dish of our tradition.
Allergies, intolerances, traditions, religions, attentions ...
