PECORINO FROM THE GARFAGNANA
Can be eaten fresh or aged. It can be used in every course as a starter, with polenta made from chestnut flour, grated on pasta and in baked vegetables pies.

BIROLDO FROM THE GARFAGNANA
It is recognised by the Slow Food Movement. It can eaten as a fresh cold cut or starter, cut into thin slices or heated in a pan with chestnut polenta.

SOPPRESSATA
All over Lucca, it is mostly avaible during the cooler months.

LARD FROM CAMAIORE
Community of Camaiore. All year with the major part available from febrauary to may.