An Eater’s Guide to Garfagnana, Tuscany’s Wild Side

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An Eater’s Guide to Garfagnana, Tuscany’s Wild Side
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Fresh pasta with foraged porcini, wild boar, river trout crepes, chestnut cakes, and fizzy local wines are the rewards for anyone willing to explore Garfagnana's rugged countryside

Millions of international tourists overrun Tuscany each year, picking over the vineyards in Chianti Classico, packing the region’s medieval hamlets, and mobbing the Renaissance masterpieces in Siena and Florence. The summer crowds can seem unrelenting — until you drive about two hours northwest to the high green mountains and river-crossed valleys of the Garfagnana.

Garfagnana strikes the ideal balance between remote escape and accessible hotspot, perfect for travelers wanting to go beyond the picture-perfect Tuscany everyone else sees.Foraged ingredients, wild boar, slow-cooked stews, ancient grain farro, intensely flavored cheeses from mountain goats and sheep, and heritage varieties of formenton otto file and legumes are the protagonists of meals in Garfagnana.

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