The village of Fosdinovo is located in the historical region of Lunigiana, in Tuscany. Inhabited since prehistory, Fosdinovo experienced its golden age between the XIV and XVIII century, when it was the capital of an independent marquisate and was governed by the most important branch of the Malaspina dello Spino Fiorito family, whose marquis were imperial vicars in Italy. This strongly marked the architecture, the art and the local culture. The centre, which passed almost unscathed through the turbulence of the last few medieval centuries and the Tuscan sixteenth century, lived periods of prosperity, becoming so much rich that in 1666 the Holy Roman Empire authorized it to mint its own coins.
The altitude of the village, situated on the altimetric area of an internal hill, varies from a minimum of 20 m a.s.l. (which also represents the minimum altitude of Lunigiana) to a maximum of 951 m a.s.l., thus presenting an altimetric range of 931 meters. Fosdinovo is located on a central and dominant position in respect to each side and direction, only slightly more south to the territorial center of mass.
The patron saint of Fosdinovo is Saint Remigius since ages, the Bishop of Reims who converted Clovis I, king of the Franks, creating the requirements for evangelism in France and in the whole western Europe. Grapevine grows lush in Fosdinovo, on the slope of the mountain that overlooks the sea.
Locally they produce an excellent white wine, Vermentino fosdinovese or the Colli di Luni Bianco DOC and the Vino Bianco IGT Toscana. Among the red wines, instead, you can find the Sangiovese, Malvasia Nera, Ciliegiolo, Cannaiolo, Colli di Luni Ross DOC, Vino Rosso IGT Toscana and the "Merla" (a biotype of Cannaiolo with a small dose of Colorino).
Among the typical dishes of the fosdinovese tradition we recall the Testarolo (fosdinovese variant), the castagnaccio and the pattone. The testaroli ("testaròi" in fosdinovese dialect) made in Fosdinovo differ from the lunigianesi ones for smaller size, different preparation and because they are not cut, seasoned and served in a dish, but they are filled with olive oil, pesto, grated pecorino cheese, mushroom sauce, salami, stracchino cheese or other things (also sweet food like hazelnut spread), rolled up and eaten like a sandwich. There is a feast dedicated to the testarolo on the fourth weekend of July in Fosdinovo. The castagnacci, instead ("castignà" in fosdinovese dialect), are one of the many typically fosdinovesi dishes where they use chestnut flour, scented with rosemary or blended with pine nuts and orange peel. You can try them for example at the Chestnut Festival that is held on the third Sunday of October. Finally, the pattone are dishes prepared with chestnut flour and water, cooked on chestnut leaves and served rolled up with ricotta cheese and/or hazelnut spread.