Casola Marocca

Italy

Tuscany

Bread and baked goods

Back to the archive >
Casola Marocca

In Lunigiana, wheat was grown on the valley floor, so in the past the only flour available in the mountain areas was ground from chestnuts. The Carpanese, Punticosa and Rastellina chestnut varieties, small and slightly flattened on one side, were abundant, and the whole family, including children and the elderly, would help out with the harvest. Marocca is made by mixing finely sieved chestnut flour, wheat flour and boiled and mashed potatoes with extra-virgin olive oil, yeast, a piece of sourdough starter and water. The dough is formed into a round loaf, about 20 centimeters in diameter, which is left to rise for over an hour before being baked in a wood-burning oven.

  • Hai imparato qualcosa di nuovo da questa pagina?
    Did you learn something new from this page?

  • YesNo

Season

Marocca is made year-round, because of the long life of chestnut flour, but mostly in November and during the rest of the fall because of the availability of fresh flour.

Back to the archive >
The name seems to come from the dialect word “marocat”, meaning not malleable, and in fact in the past the bread was very hard. However, the small amount of potato in the dough meant that it would keep well for many days. In the past, every family had a wood-burning oven in which they would bake the bread weekly, but now only one bakery in Casola still makes it regularly.

Production area
Casola in Lunigiana Municipality, Massa-Carrara Province

Presidium supported by
Massa-Carrara Provincial Authority, Lunigiana Mountain Community, Massa-Carrara Chamber of Commerce, Apuan Alps Regional Park, Municipality of Casola in Lunigiana
Il Forno in Canoara di Fabio Bertolucci
Casola in Lunigiana (Ms)
Via Villa di Regnano, 99 a
tel. +39 +39 0585 983017-347 2354711
lamaroccadicasola@email.it|
amaroccadicasola.blogspot.com

Coordinator
Fabio Bertolucci
tel. +39 347 2354711
lamaroccadicasola@email.it

Slow Food Coordinator
Marco Cavellini
Tel. +39 0585 499430 - +39 333 3261940
slowfoodluniapua@gmail.com
The name seems to come from the dialect word “marocat”, meaning not malleable, and in fact in the past the bread was very hard. However, the small amount of potato in the dough meant that it would keep well for many days. In the past, every family had a wood-burning oven in which they would bake the bread weekly, but now only one bakery in Casola still makes it regularly.

Production area
Casola in Lunigiana Municipality, Massa-Carrara Province

Presidium supported by
Massa-Carrara Provincial Authority, Lunigiana Mountain Community, Massa-Carrara Chamber of Commerce, Apuan Alps Regional Park, Municipality of Casola in Lunigiana
Il Forno in Canoara di Fabio Bertolucci
Casola in Lunigiana (Ms)
Via Villa di Regnano, 99 a
tel. +39 +39 0585 983017-347 2354711
lamaroccadicasola@email.it|
amaroccadicasola.blogspot.com

Coordinator
Fabio Bertolucci
tel. +39 347 2354711
lamaroccadicasola@email.it

Slow Food Coordinator
Marco Cavellini
Tel. +39 0585 499430 - +39 333 3261940
slowfoodluniapua@gmail.com

Territory

StateItaly
RegionTuscany

Other info

CategoriesBread and baked goods