Lasagne Bastarde della Lunigiana

A typical autumn and winter dish, made with flour from freshly milled chestnuts together with wheat flour, lasagne bastarde from Lunigiana is a special type of pasta and should not be confused in any way with lasagne bologneseso familiar to non-Italians. Lasagne bastarde is usually served with olive oil and cheese, or sometimes with a leek-based sauce. The chestnut flour adds a light and pleasant sweetness to the pasta, as well as its chestnut colour.  Now a sought-after speciality of the region, lasagne bastarde’s origins date back to times when wheat flour was expensive and difficult to find. Then the proportion of chestnut flour to wheat flour would have been much higher than today.

The recipe is the second that Ciao Lunigiana is sharing from the book, Piatti Chiari, by Tiziana Falorni, the owner of the restaurant Alla Piazza di Sopra in Filleto.  The recipe book is available directly from the restaurant and in bookshops in Lunigiana. You can also buy it online at and other online booksellers in Italy.

My thanks to Laura Razzoli, Tiziana’s daughter, for the photos and for making me my first, but certainly not my last, plate of lasagne bastarde.

lasagne bastarde lunigiana

Lasagne Bastarde


500g chestnut flour
700g white flour
semolina flour for dusting
extra virgin olive oil
pecorino or parmesan cheese
lasagne bastarde ingredients lunigiana

Preparation method

  1. Mix the two types of flour together. Make a well in the centre of the flour and add sufficient water to bring the dough together. Knead the dough until it forms a smooth mixture
  2. Roll out the dough as thinly as possible and cut into rectangle or diamond shapes
  3. Dust the pasta with semolina flour to prevent the it from sticking
  4. Bring a pan of salted water to the boil, and on a low heat gently boil the pasta, taking care to prevent it from sticking. It should take around ten minutes for the pasta to be al dente
  5. Drain the pasta and arrange on a plate
  6. Drizzle with your best extra virgin olive oil and add shavings of pecorino or parmesan cheese.
Ristorante Alla Piazza di Sopra
Piazza Immacolata 11
Filetto, Villafranca in Lunigiana, MS
Telephone 0187 493796/Cell 349 8783364

Open Tuesday to Sunday for lunch and dinner.

You may also be interested in the following articles: Alla Piazza di Sopra – a restaurant with a heart in Filetto and the recipe for Torta di Castagne

Ristorante Alla Piazza di Sopra

About Ristorante Alla Piazza di Sopra

Alla Piazza di Sopra is located in the beautiful medieval square in the picturesque village of Filetto near Villafranca in Lunigiana. The restaurant offers an original and often unusual take on traditional dishes from Lunigiana, while using only the very best quality local ingredients. The recipes for many of the dishes served in the restaurant can be found in the cookbook, Piatti Chairi.

Alla Piazza di Sopra is a family affair, with mother and daughter, Tiziana and Laura in the kitchen, and daughter Chiara front of house. At busy times, other family members are on hand to help. But no matter how busy the restaurant, you will always receive a warm welcome and friendly advice on the day’s specialities.

Ristorante Alla Piazza di Sopra is consistently rated the top restaurant in the province of Massa Carrara on TripAdvisor.

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