A former Etruscan fief, this region runs along the River Magra on the borders of Tuscany, Liguria and Emilia. It has retained its castles, Romanesque churches and the traces of a civilisation that has bequeathed us the anthropomorphic sculptures displayed in Ponteremoli's museum. But history isn't everything and the Lunigiana is also famous for its simple, delicious cuisine which uses ingredients such as wheat flour, olive oil, pesto sauce, Pecorino (sheep's cheese), leeks, onions, borage and nettles.