I Macelli is a delightful restaurant in nearby Borgo a Mozzano. It is a bright yellow building behind the town. We visited on an autumn evening.
The decor is traditional. We were early, the first people there, but it soon filled up and by the time we left all tables were full.
The menu is typical of the area. All of our chosen dishes were well presented and delicious.
A selection of salami and local choices.
Buffalo mozzarella with anchovies.
Bacala with polenta.
Tagliata di cinta sinese with cannellini and borlotti beans.
Grilled veal chop.
Tagliata di manzo with Gorgonzola and radicchio.
We were much too full together try one of the delicious desserts…next time.
I Macelli…Piazza I Macelli, Borgo a Mozzano.
We discovered a great new place to enjoy aperitivo not far from Bagni di Lucca, in Ghivizzano.
Eat Valley offers an excellent selection of wine and aperitivo delights. Everything was delicious. We decided to eat outside on a warm evening.
There are excellent tasting rooms inside.
There is also a well stocked shop selling a range of local products.
The restaurant specialises in grilled meats.
Thank you Vera and Ronaldo for a delightful evening.
Viale Nazionale 193
(39) 370 3478099
One of our favourite restaurants in the area was Cappuccetto Rosso. We were not happy when they told us they were closing. They assured us they would reopen in a new location.
The new restaurant has opened in the historical centre of Barga. It is called Ristorante Piazzangelio, named after the Piazza where it is located.
The interior is elegant and inviting. (Valentina’s photo)
Lovely Valentina looked after us just as well as she did at the previous restaurant.
The food is excellent. We ordered shared plates of prosciutto and mozzarella with a delicious mint sauce.
The fish of the day was Branzino, Sea Bass. They had an enormous one, big enough for our party of 5.
Our desserts were great.
This was the winner.
We wish Valentina and Alfonso and the team the very best for their new venture.
Here is a photo of the official opening. Barga is lucky to have them.
Phone…(39) 351 870 9224
(39) 0583 392907
I have revisited Il Totto in Elio Sassi in nearby Garfagnana to enjoy their version of cucina povera again. The restaurant famously served chestnut polenta and ossi salati, which translates as salted bones.
Once most of the meat has been removed pork bones are soaked in brine for a few days then boiled.
There was a large table near us and their polenta was delivered on a board and cut using a special tool.
They serve other things as well. I had ravioli with ragu and fried chicken a rabbit…delicious.
It is a lovely drive up to Elio Sassi. The views are glorious from the village. I highly recommend a visit.
Es Vedra opened recently in Fornoli. It is on the road out of town, just before the bend as you head towards Barga and set back from the road a little to allow parking in front.
As well as pizza there is an excellent taglieri.
It came with pasta fritta and flat bread.
We all ordered the spicy pizza with salami, pepperoncini and nduja. It was delicious!
The restaurant is bright and new and the young staff cheerful and helpful.
It is a great addition to Fornoli.
Viale Papa Giovanni XXIII
A new business has opened in Chifenti. La Tinaia…Enoteca – vino sfuso and spuntineria. Wine shop, wine on tap and snack bar…the perfect place for aperitivo.
We dropped in recently for aperativo and got so much more. We ordered a bottle of Sangiovese, which turned out to be very good. We also ordered taglieri for 5. There was much more than we could eat and it was all delicious. The whole lot cost €10 each, very reasonable.
There was more, but somehow it disappeared before I could photograph it.
We met Cristian who served us well.
Via del Brennero 15
It has been a good year for chestnuts this year. Try some delicious chestnut pancakes in Montefegatesi on Sunday.
If you can’t make it on Sunday perhaps you could make your own necci.
You will need…
2 cups chestnut flour.
slightly less than 2 cups water
a pinch of salt
1 cup of ricotta (sweetened with a little sugar or honey if you wish)
Place the flour in a bowl with the salt. Slowly pour the water into the flour and stir with a whisk until the batter is smooth and there are no lumps.
Heat a little olive oil in a frypan and pour in a large spoonful of batter. Swirl the pan to spread the batter evenly. Cook until the bottom is golden then flip and cook the other side.
Stack the necci on a plate until all the batter is used.
Whip the ricotta and spread on the necci and roll up.
Here is one I enjoyed at the chestnut festival in Lucchio last year.
It took me a while to acquire a taste for necci, but I now find them delicious.