The majority of the Italian national parks preserve a great heritage of typical food products.

It is essential to rediscover them and to make the most of them, not only to protect the local biodiversity, but also to support traditional activities and the economy of the territory in general.

The marble mountains of the Apuan Alps once offered hard and dangerous work, but have left a legacy of original food and local dishes.

For starters try this; the quarryman's foccacia.

This nourishing "schiacciata" (like focaccia) was once part of the meagre food supplies of the marble quarry workers of the Apuan region and provided essential daily vitamins. The following recipe is a variation of the original.

Buy a piece of dough at the baker's and knead it. Incorporate the walnuts chopped and "ciccioli" (strips of pork and various pork cracklings).

Place the 1 cm thick dough on a greased baking sheet. Season well with salt on the surface and dimple. Drizzle with oil and bake in a pre-heated oven until golden.

The dough can also be strewn with rosemary leaves before baking.