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Aulla in Massa Carrara, Tuscany

One of the most important centres of the religious and civic life of Lunigiana has lain, since the year 1000, in a narrow strip of land where the rivers Magra and Aulella converge. At that time, Aulla was a small city, built to defend the bridges and roads leading into the region of Lucca, Liguria and to the Cisa Pass: there were the years of the fame and success of the Via Francigena as a route for trade and pilgrimage.

Abbazia di S. Caprasio–Saint Caprasio Abbey (9th – 12th century)
The Abbey was founded in the year 884 and entrusted to the monks who had ties with the Malaspina Family.The period of greatest religious and economic influence was from the end of the twelfth and the beginning of the thirteenth century, when the abbey had plebeian functions for much of surrounding territory. Around 1070 the original building was modified to assume its current appearance with three naves. It was refurbished in the fourteenth century and during the baroque period. Today it is a religious centre.

Fortezza della Brunella-Brunella Fortress (half 16th century)
The Fortress takes its name by the name of the hill where it has located since the half of the sixteenth century. It is a typical example of renaissance military architecture, conceived against fire attacks. The layout of the building is quadrangular with large angular hip rafters.Currently, in the Fortess takes place a renovation of the outside area and of the powder magazines. Today it is also the home of the Natural History Museum of Lunigiana, of an adventure playground and of a rarest pets cemetery.

Food and Wine of Aulla
One of the typical dishes of Aulla is “focaccette”, flat bread, made with wheat flour mixed with corn meal, baked between terracotta “testelli” heated on a fire and served with salami, other cold meats and cheese.

You should taste of the “panigacci”, which goes back to times of old, prepared with a very liquid batter using salt and water, then baked in terracotta “testi” and served with salami, other cold meats and chese, or with pesto or meat sauce.

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