Noble and press city - One of the most exciting centers of Lunigiana... #tuttitaly
Fivizzano is a charming medieval village in the province of Massa-Carrara, located in the valley of the Rosaro River and surrounded by the Apuan Alps.
The first historical traces of Fivizzano date back to the Middle Ages, although it is believed that Ligurians and Romans previously inhabited it.
Since 1229, Fivizzano has been recognized as an essential market dependent on the feudal seat of Verrucola, called Forum Verucolde Bosorum.
However, during Spinetta Malaspina the Great, Fivizzano grew in importance. Spinetta Malaspina had the ambitious project of creating the center of Lunigiana and Garfagnana here, but his attempt proved fruitless. Trade, transhumance, and salt exchange contributed to the center's growth in the 14th century.
One of the main historical treasures of Fivizzano is the Church of Saints Jacopo and Antonio and of the Beata Vergine dell'Adorazione.
This religious building dates back to the 14th century and is an example of Gothic architecture. The church was built during the center's growth period and testifies to its religious and cultural importance.
Towards the end of the 15th century, Fivizzano became the chief town and vicariate of the Florentine Republic. During this period, the influence of merchants and notaries helped transform Fivizzano into a sort of "little Florence." This is reflected in the architecture and atmosphere of the village, which still retains a Renaissance charm today.
Curiosity
- Every year, the "Disfida degli Arcieri di Terra e di Corte" is held in Fivizzano, a historical re-enactment celebrating a medieval archery tournament. This event attracts visitors from all over the world.
- Fivizzano is also known for its marble production. The marble quarries of the Apuan Alps have been exploited since Roman times, and still today, Carrara marble is considered one of the best in the world.
Gastronomy
Fivizzano is also famous for its traditional cuisine, which includes dishes based on porcini mushrooms, chestnuts, and local products such as pecorino cheese and olive oil.
Don't miss the pattona: sweet chestnut flour dough wrapped in chestnut leaves and cooked in a wood-burning oven.
