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A village known for its delicious and homonymous lard, Colonnata is nestled between the peaks of the Apuan Alps.
  • Village in the mountain
  • Suitable for disabled people
Piazza Palestro  | iryna1/
Piazza Palestro
Colonnata  | iryna1/
Colonnata  | iryna1/
Colonnata  | iryna1/
Colonnata  | l i g h t p o e t/
l i g h t p o e t/
Colonnata  | l i g h t p o e t/
l i g h t p o e t/
The marble quarries  | m.bonotto/
The marble quarries
Colonnata  | Stefania Valvola/
Stefania Valvola/
A look at Colonnata
A look at Colonnata
Colonnade of lard and quarrymen of marble.  | Walter Iannello - e-borghi Community
Colonnade of lard and quarrymen of marble.
Walter Iannello - e-borghi Community

About the village

Colonnata, located among the peaks of the Apuan Alps, is known throughout the world for its delicious lard, a poor food, which once fed the most humble workers.

Surrounded by a suggestive frame of partly still active marble quarries, this ancient center of marble production has existed since Roman times and seems to have taken its name precisely because the marble extracted here was used to build the columns of Roman temples.

The village of Colonnata has its origins in the Roman settlements of the 1st century B.C., when the first sites for the exploitation of marble were implanted in the area. From the nearby Roman colony of Luni, part of the slaves was moved to extract the high quality marble that was sent to Rome to embellish palaces and monuments. The local population and the slaves later joined together, giving rise to a strong mountain community.

It developed mainly on the work of quarries and with a history rich in continuous struggles for the improvement of the harsh working conditions in this realm of anarchists. In recent years the new methods of extracting marble have led to the decline of work in quarries. Later the economy of Colonnata recovered thanks to gastronomy with the rediscovery of lard.

The lard of Colonnata owes its exceptional goodness to aging, whose origin dates back to around the year one thousand. The lard is produced by taking the fat layer of the pig's back and placed in a "basin" dug into a block of marble a few hours after slaughter. The basin is rubbed with garlic and herbs, natural salt in grains, black pepper, fresh garlic, rosemary, sage and other aromatic herbs; then the basin is filled in layers alternating the lard with the salt and the aromas that are covered by a marble slab. The lard remains in the bowl from six to ten months for aging. Originally the lard was cut into thin strips by the quarrymen and tasted with bread, raw onion and a good glass of wine.

Village of Colonnata
Municipality of Carrara
Province of Massa and Carrara
Tuscany region

Center altitude: 100 m s.l.m.

Patronal feast
San Ceccardo di Luni - 16 giugno

Municipality of Carrara
Piazza 2 Giugno,1 - Carrara (MS)
tel: 05856411


  • From the North: Take the A1 highway, follow the La Spezia - Parma Ovest direction, continue on the A15 Cisa highway, follow the Livorno direction, continue on the A12 highway, exit at Carrara and follow towards Carrara.
  • From the South: Take the A1 Autostrada del Sole towards Florence, follow the Livorno direction, continue on the A11 motorway, in Viareggio follow the Genova direction, continue on the A12 motorway, exit at Carrara and follow towards Carrara.


  • Carrara-Avenza railway station:


  • Pisa airport
  • Florence airport

Sleep, eat, buy...

La Castellana Hotel & Restaurant
Immersed in the land of Lunigiana, between the Ligurian Sea and the Tuscan hills, La Castellana H...
Via Pilastri, 18, Fosdinovo (Massa-Carrara)
13.05 Kilometers from Colonnata


june, 2021

San Ceccardo di Luni - Patron Saint

From the blog

If Florence, Pisa, the “Chiantishire” as well as the villages like Volterra and San Giminiano are famous all over the world, Tuscany is actually an endless chest of historical, architectural and natural treasures that can astonish even the ones who think they know this region pretty well thanks to many precious details that are like precious jewels that deserve to be slowly discovered in a well-being mood. But your experience there...
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