A typical dish of Pontremoli’s cuisine is Testarolo, a Slow Food presidium—a disk of pasta traditionally cooked over a wood fire in typical terracotta pans, now made of cast iron. The Testarolo is cut into diamond shapes, blanched, and then dressed with a rustic Ligurian pesto, though the Pontremolese version has its own unique twist.

You can’t forget the traditional savory pies, especially the torte d’erbi (herb pies), with recipes that vary depending on the vegetables available during different seasons in the garden, often enhanced with wild herbs. Another notable feature is the delicious cuisine made with chestnut flour, offering a variety of mouthwatering specialties, such as pattona (chestnut flour pancakes), fritters, polenta, and gnochi mes’ci (half-cooked gnocchi). For centuries, these dishes have been the primary staples for the local population.

The Torta d’erbi is a savory pie made with a thin dough of water and flour and filled with wild herbs and seasonal vegetables. What sets it apart from similar pies in the rest of Lunigiana is that the vegetables are prepared raw. There is no fixed recipe, and the ingredients for the filling change depending on the season and personal preferences. In Pontremoli’s tradition, there are numerous other savory pies made with vegetables, greens, and wild herbs, such as Barbotla, Erbadela, and others.

On the table of a typical Lunigiana dinner, karsenta is an essential item. This traditional Pontremolese bread, perfect for accompanying the region’s typical dishes, stands out for its round, flat shape and golden, crunchy crust. Made with soft wheat flour, karsenta undergoes a long fermentation process that gives it a soft and light texture inside.

Characterized by a delicate and fragrant flavor, this rustic bread was the first product of Pontremolese gastronomy to receive the De.C.O. (Denominazione Comunale di Origine) recognition, celebrating the tradition and quality of the region.

Gli Amor are the sweet prince of the Pontremolese table. They consist of two square wafer cookies that encase a delicate and enveloping cream filling. The original recipe is a secret, carefully guarded by some local pastry shops, such as the Antica Pasticceria degli Svizzeri. Originating in Lunigiana, Amor was introduced to Pontremoli in the 19th century by Swiss pastry chefs. Today, they are a local specialty appreciated by both residents and visitors, perfect for breakfasts or quick snacks.

La Spongata is a traditional dessert from Lunigiana and the mountainous region between Liguria, Emilia, and Tuscany. The Pontremoli Spongata consists of two layers of dough filled with a mixture of honey, cocoa, dried and candied fruits, aromas, and spices. In the early 1800s, the Ceppellini café became famous for this sweet, much loved by the Duke of Parma, Carlo III. Although the historic café is no longer in existence, other pastry shops continue to offer it in various sizes.

Not everyone knows that the streets and squares of Pontremoli hold secrets with a unique flavor! Within the historic walls of this charming town, you can taste unforgettable cocktails, each with its own story to tell. In Piazza Duomo, beneath the bell tower that once marked the boundary between the Guelph and Ghibelline factions, you’ll find the mysterious Bianco Oro: a drink with a secret, patented recipe, served in a champagne glass filled with sparkling bubbles and adorned with a lemon peel floating on the surface. If you want to explore other typical flavors, just stroll through the local bars in the center: here, you can taste the traditional Rabarbaro, a digestive liqueur created nearly a century ago by Dr. Zampetti, and the historic Stordente, an alcoholic aperitif born in the 1970s, which has since become a classic beloved by the people of Pontremoli.

There are mainly four species of the Boletus genus – better known as porcini mushrooms – that grow spontaneously in the chestnut and beech forests surrounding Pontremoli. These prized mushrooms find an ideal habitat in this area, characterized by a humid and temperate climate that promotes their growth and enhances their organoleptic qualities.

In Pontremoli, porcini mushrooms are the stars of many traditional local dishes, from soups to sauces, frittatas to risottos. In the markets and shops of the historic center, you can purchase these exquisite mushrooms, often presented in elegant packaging, making them perfect as gastronomic souvenirs. For food lovers, tasting a porcini-based dish in one of the town’s restaurants is an unmissable experience, a true journey into the authentic flavors of Lunigiana.

In the Pontremoli area, several varieties of honey are produced, with chestnut and acacia honey standing out. The acacia honey, in particular, is known for its unique organoleptic qualities, making it one of a kind on the international scene. Lunigiana honey was the first Italian honey to receive the European Union’s Protected Designation of Origin (D.O.P.) certification, highlighting its exceptional quality and the region’s rich beekeeping tradition.

Pontremoli is also known for the production of high-quality extra virgin olive oil, including the Toscano IGP “Colline della Lunigiana.” The local production offers a wide selection, ranging from organic oils to blends of oils derived from various typical olive varieties found in the Tuscan landscape, as well as oils made from a single variety of olives. Each type has distinct taste and olfactory characteristics, designed to satisfy even the most discerning palates.

This product has its roots in the peasant tradition, where the chestnut, known as the “bread tree” fruit, was cultivated, harvested, dried, and ground to become the base of nearly all daily dishes, from bread to polenta to desserts. Today, chestnut flour remains an important ingredient in local cuisine, used in everything from savory dishes to sweets, continuing the region’s culinary heritage.

In the Pontremoli area, numerous wines are produced with Indicazione Geografica Tipica (IGT) certification. The main grape varieties used for white wines include Durella, Albarola, Trebbiano, and Vermentino, while red wines are made from Pollera, Ciliegiolo, Groppello, and Merlot grapes. For rosé wines, Pollera, Ciliegiolo, and Merlot are the primary varieties. These local wines reflect the region’s rich agricultural heritage and are an essential part of its gastronomic tradition.