Locavore in the Lunigiana

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Making Polenta

The idea of being a locavore in the US is that you eat local goods, say from fewer than 100 miles away or so. When I bought my house in a little Lunigiana village, I wasn't prepared for the fact that my immediate neighbors, those who lived in the same 16th century building as I, were producting most of the food they needed on a daily basis. White and red wine, prize winning salami, honey, and even polenta...

All this comes from a village of a few hundred people in the heart of the Appenine mountains in northern Tuscany. Amazing.

Thanks to the people of the Lunigiana for allowing me to poke a camera into their business. But what an amazing business it is.

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