Franco's guide
Informazioni sulla città/località
Charming village nestled in the rock, close to the majestic peak of Pizza d’Uccello. For centuries, since the ancient Romans, the healing waters of the area have aroused wonder and brought well-being to those who immerse themselves in it. The secret? Just the imposing Apuan Alps.
The mountains collect rainwater, filter it by adding precious mineral salts and entrust it to the surface. In this way, in addition to being a material of artistic value, marble becomes a precious component for physical and mental well-being.
The thermo-mineral waters of the Equi springs flow into the town's thermal center. Adjacent to the spa, there are two pools filled with continuous jet that come directly from the mountain. Here you can relax, surrounded by a (as unpleasant as it is beneficial) smell of sulfur.
For a wilder but still providential experience, Equi Terme offers natural springs. They have a peculiarity: they are made up of people who have passed through there, so the small dams can change from visit to visit. Public spas, managed with respect for visitors and inhabitants: a true unicum of its kind.
Equi Terme
Charming village nestled in the rock, close to the majestic peak of Pizza d’Uccello. For centuries, since the ancient Romans, the healing waters of the area have aroused wonder and brought well-being to those who immerse themselves in it. The secret? Just the imposing Apuan Alps.
The mountains collect rainwater, filter it by adding precious mineral salts and entrust it to the surface. In this way, in addition to being a material of artistic value, marble becomes a precious component for physical and mental well-being.
The thermo-mineral waters of the Equi springs flow into the town's thermal center. Adjacent to the spa, there are two pools filled with continuous jet that come directly from the mountain. Here you can relax, surrounded by a (as unpleasant as it is beneficial) smell of sulfur.
For a wilder but still providential experience, Equi Terme offers natural springs. They have a peculiarity: they are made up of people who have passed through there, so the small dams can change from visit to visit. Public spas, managed with respect for visitors and inhabitants: a true unicum of its kind.
It is famous for the bread, the purest water, the lard, worked in a similar way to the much better known one of Colonnata in the marble tubs and for the marble itself. Another gastronomic resource of the place, which has also allowed the survival of the population during times of war and famine, are chestnuts, used in various ways: from the production of flour, to sweet and savory foods. Vinca is located in the valley of the Lucido stream, on the northern slopes of the Apuan Alps. To the east of the town stands the peak of Pizzo d'Uccello. It is located 20 km south of Fivizzano 32 km north of Carrara.
Vinca
It is famous for the bread, the purest water, the lard, worked in a similar way to the much better known one of Colonnata in the marble tubs and for the marble itself. Another gastronomic resource of the place, which has also allowed the survival of the population during times of war and famine, are chestnuts, used in various ways: from the production of flour, to sweet and savory foods. Vinca is located in the valley of the Lucido stream, on the northern slopes of the Apuan Alps. To the east of the town stands the peak of Pizzo d'Uccello. It is located 20 km south of Fivizzano 32 km north of Carrara.
Visit the stele statues, now preserved in the museum inside the overhanging Piagnaro castle. It exhibits, in original or in cast, specimens of stele statues from Lunigiana, dated between the Aeneolithic (end of the 4th millennium BC) and the Iron Age (VII-VI century BC) and especially in the Bronze Age (2800- 2300 BC)
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Pontremoli
Visit the stele statues, now preserved in the museum inside the overhanging Piagnaro castle. It exhibits, in original or in cast, specimens of stele statues from Lunigiana, dated between the Aeneolithic (end of the 4th millennium BC) and the Iron Age (VII-VI century BC) and especially in the Bronze Age (2800- 2300 BC)
Seaside holiday resort overlooking the Ligurian Sea, it takes its name from the fort of the same name that rises in the center of the city, commissioned by the Grand Duke Leopoldo to defend the landing place, and from the marble that from the Apuan Alps, not far away, were transported to the pier for then take the sea route. On Wednesday morning and Sunday morning there is the most famous and beautiful market in Italy. Numerous discos such as the Capannina di Franceschi.
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Forte dei Marmi
10 Via RomaSeaside holiday resort overlooking the Ligurian Sea, it takes its name from the fort of the same name that rises in the center of the city, commissioned by the Grand Duke Leopoldo to defend the landing place, and from the marble that from the Apuan Alps, not far away, were transported to the pier for then take the sea route. On Wednesday morning and Sunday morning there is the most famous and beautiful market in Italy. Numerous discos such as the Capannina di Franceschi.
The tower of Pisa is the bell tower of the cathedral of Santa Maria Assunta, in the famous Piazza del Duomo of which it is the most famous monument due to the characteristic slope, symbol of Pisa and one of the iconic symbols of Italy.
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Pisa
The tower of Pisa is the bell tower of the cathedral of Santa Maria Assunta, in the famous Piazza del Duomo of which it is the most famous monument due to the characteristic slope, symbol of Pisa and one of the iconic symbols of Italy.
Visite turistiche
Fivizzano, like all the villages of Lunigiana, is known for being a medieval center of remarkable historical-architectural interest. It offers the possibility of nature walks. There are numerous medieval castles in the area.
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Fivizzano
Fivizzano, like all the villages of Lunigiana, is known for being a medieval center of remarkable historical-architectural interest. It offers the possibility of nature walks. There are numerous medieval castles in the area.
The Stretti di Giaredo are river gorges located along the Gordana stream that extend for about 2 km and rise on the border between the municipalities of Pontremoli and Zeri, in Lunigiana.
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Gole degli Stretti di Giaredo
The Stretti di Giaredo are river gorges located along the Gordana stream that extend for about 2 km and rise on the border between the municipalities of Pontremoli and Zeri, in Lunigiana.
The regional natural park of the Apuan Alps is a protected natural area established in 1985 with registered office in the Municipality of Stazzema, but also has offices in Castelnuovo di Garfagnana, Massa and Seravezza (Versilia).
The geographic areas of the park are:
Garfagnana (territories belonging to the province of Lucca, which lie on the internal side of the Apuan Alps);
Massa Carrara (territories belonging to the homonymous province);
Versilia (territories belonging to the province of Lucca, located on the maritime side of the Apuan Alps).
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Πάρκο Άπουαν Άλπεων
The regional natural park of the Apuan Alps is a protected natural area established in 1985 with registered office in the Municipality of Stazzema, but also has offices in Castelnuovo di Garfagnana, Massa and Seravezza (Versilia).
The geographic areas of the park are:
Garfagnana (territories belonging to the province of Lucca, which lie on the internal side of the Apuan Alps);
Massa Carrara (territories belonging to the homonymous province);
Versilia (territories belonging to the province of Lucca, located on the maritime side of the Apuan Alps).
The Viareggio Carnival is considered one of the most important carnivals in Italy. It was born in 1873, but papier-mâché in the construction of wagons was introduced in 1925. Official masks are Burlamacco and Ondina, designed for the first time by Uberto Bonetti in 1931 (the names were given in 1939) and retouched later. RAI has been following the event since 1954. Since 2001, the tankers have been working in the Carnival Citadel, a space where events and events not related to the carnival are also organized. During the carnival period and connected to this event, many events are organized, both of local, national or international interest, such as the "Carnival Cup" World Football Tournament.
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Viareggio
The Viareggio Carnival is considered one of the most important carnivals in Italy. It was born in 1873, but papier-mâché in the construction of wagons was introduced in 1925. Official masks are Burlamacco and Ondina, designed for the first time by Uberto Bonetti in 1931 (the names were given in 1939) and retouched later. RAI has been following the event since 1954. Since 2001, the tankers have been working in the Carnival Citadel, a space where events and events not related to the carnival are also organized. During the carnival period and connected to this event, many events are organized, both of local, national or international interest, such as the "Carnival Cup" World Football Tournament.
Portovenere
It is part of the Gulf of poets with Lerici and San Terenzo
Lerici
Beautiful beaches, enchanting country
It is one of the very famous Cinque Terre and is easily reachable by train departing from the Aulla station.
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Monterosso al Mare
It is one of the very famous Cinque Terre and is easily reachable by train departing from the Aulla station.
There is a beautiful lake and many paths of the C.a.i. (Italian Alpine Club), ideal for trekking.
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Passo Lagastrello
There is a beautiful lake and many paths of the C.a.i. (Italian Alpine Club), ideal for trekking.
The Panigaccio di Podenzana, a real treasure of the Lunigiana culinary tradition, which has brought the name of the small town between Liguria and Tuscany. In their very simple recipe, with a dough based on water and flour and in the cooking method, on special pre-heated terrines, the so-called "texts", there is all the genius and essence of the territory to which it is linked. The texts, not to be confused with the Pontremoli version, are in terracotta, handmade by a small local workshop that extracts clay from a mountain near Podenzana. They are heated on the fire until they take on a very light color, a sign that they have reached the right temperature, and a ladleful of dough is poured over them, stacking one on top of the other, so as to cook the product on both sides. They are excellent to be consumed with local cheeses and cured meats or to be blanched and accompanied by pesto or IGP oil and cheese or with an excellent mushroom sauce.
Podenzana
The Panigaccio di Podenzana, a real treasure of the Lunigiana culinary tradition, which has brought the name of the small town between Liguria and Tuscany. In their very simple recipe, with a dough based on water and flour and in the cooking method, on special pre-heated terrines, the so-called "texts", there is all the genius and essence of the territory to which it is linked. The texts, not to be confused with the Pontremoli version, are in terracotta, handmade by a small local workshop that extracts clay from a mountain near Podenzana. They are heated on the fire until they take on a very light color, a sign that they have reached the right temperature, and a ladleful of dough is poured over them, stacking one on top of the other, so as to cook the product on both sides. They are excellent to be consumed with local cheeses and cured meats or to be blanched and accompanied by pesto or IGP oil and cheese or with an excellent mushroom sauce.
The imposing fortified building called "Castello dell’Aquila" rises above the small town of Gragnola. The core of the fortification dates back to the 10th century, built at the behest of local nobles: the Bianchi d’Erberia. The castle reached its peak of splendor, however, once in the possession of the important Malaspina family, who for a long time guided the fortunes of Lunigiana. Like all self-respecting castles, that of Gragnola carries with it mysteries. The most intriguing features a skeleton and a crossbow. During the restoration work in 2004, the bone remains of a 14th century knight came to light.
A skeleton that clearly shows, also thanks to technological studies conducted by the surrounding universities, the reason for the death of the victim: a crossbow bolt stuck in the throat. According to scholars, the burial, which took place immediately after death (perhaps to hide the crime), was faithfully reconstructed, but there are still many questions about the Knight of Gragnola.
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Castello dell'Aquila
The imposing fortified building called "Castello dell’Aquila" rises above the small town of Gragnola. The core of the fortification dates back to the 10th century, built at the behest of local nobles: the Bianchi d’Erberia. The castle reached its peak of splendor, however, once in the possession of the important Malaspina family, who for a long time guided the fortunes of Lunigiana. Like all self-respecting castles, that of Gragnola carries with it mysteries. The most intriguing features a skeleton and a crossbow. During the restoration work in 2004, the bone remains of a 14th century knight came to light.
A skeleton that clearly shows, also thanks to technological studies conducted by the surrounding universities, the reason for the death of the victim: a crossbow bolt stuck in the throat. According to scholars, the burial, which took place immediately after death (perhaps to hide the crime), was faithfully reconstructed, but there are still many questions about the Knight of Gragnola.
Offerta gastronomica
There are many supermarkets such as Conad, Lidl, Penny Market, Eurospin, Tigotà, Carrefour, banks, post office, railway station.
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Aulla
There are many supermarkets such as Conad, Lidl, Penny Market, Eurospin, Tigotà, Carrefour, banks, post office, railway station.
Traditional cuisine, based on the quality of the products, almost all of Lunigiana origin.
As a first course not to be missed are the tagliatelle alla boscaiola with mushrooms and fresh vegetables, the meat ravioli, the nettle ravioli, the mushroom soup, a true delicacy of the local tradition.
Among the second courses, the wild boar alla cacciatora or with green pepper, the fried or scottadito lamb, the vegetable flan with leeks and artichokes and, of course, the vegetable pies are excellent. The desserts are then prepared directly such as pinolata, grandmother's cake, creme candies, coconut and ricotta cake, pastiera. Good choice of local and national wines.
Albergo La Posta
Via della StazioneTraditional cuisine, based on the quality of the products, almost all of Lunigiana origin.
As a first course not to be missed are the tagliatelle alla boscaiola with mushrooms and fresh vegetables, the meat ravioli, the nettle ravioli, the mushroom soup, a true delicacy of the local tradition.
Among the second courses, the wild boar alla cacciatora or with green pepper, the fried or scottadito lamb, the vegetable flan with leeks and artichokes and, of course, the vegetable pies are excellent. The desserts are then prepared directly such as pinolata, grandmother's cake, creme candies, coconut and ricotta cake, pastiera. Good choice of local and national wines.
Ristorante Da Remo Di Pietrini Sandro E Livia E C. S.N.C.
99 Via Cesare Battisti MonzoneLocanda Elena
14 Via della StazioneIt offers its customers the best of Lunigiana culinary tradition: typical cold cuts and cheeses, the famous "panigacci", tasty first courses as well as a wide range of grilled meats, all accompanied by a careful selection of local and national wines, and then concludes with delicious artisan desserts.
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Albergo Ristorante Pasquino Di Pasqualini Pietrino Livio & C S.A.S
22 Piazza Giuseppe MazziniIt offers its customers the best of Lunigiana culinary tradition: typical cold cuts and cheeses, the famous "panigacci", tasty first courses as well as a wide range of grilled meats, all accompanied by a careful selection of local and national wines, and then concludes with delicious artisan desserts.
In the heart of Podenzana, located on the hill overlooking the valley up to the sea, the restaurant has been carrying on for more than forty years a tradition linked to the territory and the flavors of Lunigiana.The main dish is represented by the Panigaccio di Podenzana, cooked still according to the traditional method with the use of terracotta heads red-hot on a wood fire.
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Da Gambin
In the heart of Podenzana, located on the hill overlooking the valley up to the sea, the restaurant has been carrying on for more than forty years a tradition linked to the territory and the flavors of Lunigiana.The main dish is represented by the Panigaccio di Podenzana, cooked still according to the traditional method with the use of terracotta heads red-hot on a wood fire.