On the banks of the Serchio river, in the Garfagnana mountains is a small artisan bakery, that has been feeding the local Tuscans since the end of WW11.
Brothers Emmanuelle & Giovanni, great grand children of the original bakers only use chestnut , spelt or potato flour to bake their loaves.
The oven, like many in Tuscan bakeries and trattorias is fired using local chestnut or olive wood. The bread, pastries and Friday night pizzas wouldn’t taste the same without it.
Using crystal clear water from the river, which is full of trout, the bread is totally organic and bought daily by the locals
Simple margherita pizzas with capers are cooked every Friday evening
The proof is in the pudding.
From Hugh’s current Trattoria book project - any publishers who would like to be involved I would love to discuss this with you.