Caprese bruschetta with Tuscan bread, Gran Biscotto, Caciotta cheese and tomato

Tuscany’s food heritage is closely linked to the Apennines, where ancient delicacies are kept alive by the passion and hard work of local producers. In Lunigiana, between Massa Carrara and Lucca, a fresh cow’s milk Caciotta cheese is produced, while thanks to the dedication of some farmers, guardians of the land, a few local products have also been saved and revived, one of which is the Canestrino di Lucca, a local tomato ecotype that owes its name to its characteristic “basket” shape. Looking at popular baking traditions, the bread is famous for being salt-free and made with mother yeast, or “formento”, consisting of sourdough that was once stored in a kitchen cupboard.