Thanks to its strategic position, Versilia offers numerous food and wine experiences for all tastes, whether you love fish or meat.
Among the dishes that we absolutely recommend you try are:
- Cecina: a thinly baked chickpea farinata, enjoyed with a sprinkling of ground pepper and a nice piece of flatbread.
- Black Cabbage Soup: a warm first course, usually winter, to be enjoyed with toasted bread and a drizzle of raw oil.
- Matuffi: a simple but very tasty dish consisting of a meat or mushroom ragout served with soft cornmeal polenta.
- Cacciucco: one of the typical dishes of Viareggio (always fighting with Livorno), the cacciucco is a soup prepared with assorted fish such as gurnard, cuttlefish, octopus, rock octopus, dogfish, redfish, cicadas, horse mackerel, mullet united by a tomato sauce, garlic, salt and chilli. To complete the dish, a few slices of toasted bread rubbed with garlic.
- Scarpaccia: a recipe based on zucchini, flour, eggs, onion and oil. There are 2 variations of this dish: a sweet one, typical of Viareggio, and a salty one, typical of Camaiore.
- The cured meats of Gombitelli: lard, biroldo and mortadella. Prepared with secret recipes handed down for generations.
- Trabaccolara: It is a sauce for pasta prepared with fish such as gurnard, scorpion fish, weever cooked with tomato and flavored with aromatic herbs and wine.
- Risotto with cuttlefish and chard: a first course consisting of browned cuttlefish to which the chard cut into strips is added, to which rice is added once it has dried. To complete the dish, a sprinkle of chopped parsley.
- Spaghetti with nicchi: a dish consisting of clams and cockles fried with garlic, oil and chilli.
- Tordelli: a dish based on fresh pasta stuffed with meat and vegetables. Tordelli (with the D and not the T) are usually served with ragù and parmesan