Casola Marocca

Slow Food Presidium

Italy

Tuscany

Bread and baked goods

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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.

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.

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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

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

Slow Food Coordinator
Alessio Bocconi
Tel. +39 3473031259
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

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

Slow Food Coordinator
Alessio Bocconi
Tel. +39 3473031259
slowfoodluniapua@gmail.com

Territory

StateItaly
RegionTuscany

Other info

CategoriesBread and baked goods