ristorazione — Castelnuovo Magra · Liguria
Among the hills that separate La Spezia from Massa Carrara, in a Lunigiana that still holds on to its most authentic flavours, Elia Focacceria Bisteccheria keeps alive one of the territory's oldest recipes: a focaccia that tells centuries of local history.
On the sun-washed hills looking toward La Spezia and Massa Carrara, inside the Rocca (fortress) of Castelnuovo Magra and a short walk from the medieval village of Fosdinovo, Elia Focacceria Bisteccheria occupies a position that is already, in itself, a promise: a borderland between Liguria and Tuscany, where the flavours of Lunigiana have found a home.
The dining room speaks at once to the nature of the place: a family-run business led by Cristina Del Rio, with a team of thirteen keeping every service alive. It is not size that defines this place, but the care with which every table is kept: that quiet attention only those who work by vocation know how to give their guests.
From the kitchen come the territory's oldest recipes: focaccia della Lunigiana (Lunigiana flatbread) — prepared according to a tradition going back centuries — served alongside a selection of local cheeses. Alongside it, pasta and desserts made in-house every day, and the steaks that complete an offering capable of telling the entire gastronomic identity of this borderland.
A precise address on the sun-washed hills, where the cooking of Lunigiana is told with fidelity and without reservation.
