FESTA DEL LARDO DI COLONNATA

Gourmets cannot miss this famous celebration in honour of Colonnata's bacon. With its subtle fragrance and incredible refinement (especially for fat!), this ancestral specialty, once considered the poor man's dish, has been recognized as a PGI since 2004. The bacon is matured for at least six months in basins made of Carrara marble rubbed with garlic, called "conche", with salt, spices and herbs (rosemary, sage...). A delight!