Tata... recommends the following three routes for visits:

 

Nature & Excursions Parks – springs – waterfalls – thermal spas – sea – snow – marble
In summer Lunigiana is a luxuriant green, in autumn its immense woods are multicoloured and in winter its marble peaks in Apuane can barely be distinguished from the white of the Appenine snow. In this tiny piece of land nature has been so generous as to offer an astounding variety of landscapes. This valley is surrounded by three distinct groups of mountains: the high peaks of sandstone in the Tuscany-Emilian Appenines, the imposing, steep outcrops of marble and limestone of the Apuane Alps and the beginning of the Ligurian Mountains. A distinct network of parks makes it possible to enjoy this area in a safe and responsible manner.                                                ---  ---  ---  --- ---
Historic and artistic The Lunigiana castles – museums – Via Francigena - Borgo di Pontremoli – Borgo di Filattiera – the attic in the street  (antiques) - Montereggio (the booksellers’ village)
This is a very old land with great medieval itineraries crossing it: indeed  the via Francigena with its churches and castles passes through it. This is where the Romans fought for a long time in the harsh mountains until they conquered the Liguriapuane populations who had erected their stone idols to guard their roads and their pastureland. There are many hamlets that still bear the signs of fighting and trade on the paving stones.. castles, fortresses and palaces which today have become museums and bases for cultural events.                                                 ---  ---  ---  --- ---
Gastronomic Specialities Salt road  – Bread road – Wine road – Local products and dishes from Lunigiana
Lunigiana is also a generous land regarding the produce of the earth.   Its wines were already renowned for their delicate flavours in ancient times,  olives from which comes an oil that Francesco Petrarca greatly appreciated,  woods of chestnut trees that  present us with that precious flour that is processed in water-mills and lastly the underwood that produces wild mushrooms and fruits of the forest. The people from this region are very keen to keep local culinary traditions alive which they do by holding various events and festivals. It is possible to get to know  people by discovering the flavours, the smells and the colours of their cuisine.

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