Special cuisine

A thorough search of restaurants, cuisines, genuine products.

On this page we would like to introduce Andrea Bertucci Researcher and refiner of cheeses of the Apuan Alps, with local aging and natural Camporgiano Fosciana Parish.

His tavern is called the Vecchio Mulino and famous in many countries for the Slow Food.

The proposal addresses the need for a gourmet snack: spiluccare you a choice of top quality Tuscan ham sliced by hand into small cubes giant mortadella, salami and then all of the place, Mondiola (paste mortadella) biroldo (blood sausage with pork entrails and spices), Schooners (obtained from the throat of the pig) and Bacon.

As an alternative to sausages, grilled eggplant and zucchini, salt cod and pickled herring, anchovies, served with salsa verde and red specialty of the mother Rosa.
The selection of local pecorino cheese is good and sometimes you can taste French specialties.
On the shelves are lined with white wine labels thirty and seventy labels in red, with good insights on Garfagnana and Lucca, a few pearl connoisseurs, some Sauternes.

The Vecchio Mulino is also the point of sale with the best of local produce, such as IGP Spelt flour, wheat and maize, or chestnuts, beans, spelled the farm Braccicorti and jams and syrups from the "Garfagnana".