Eroico

For centuries, the Apuan Alps have served as a source of the famous white marble. Long before the advent of modern technology, the people of the region played a pivotal role, relying on their skill and endurance in the face of grueling labor. Extracting marble demanded immense effort and a significant intake of energy. Thus, *lardo* (cured pork fat) became a staple—a humble, "leftover" food that nonetheless provided a vital energy reserve throughout the workday. This was complemented by a source of immediate energy: wine. Produced on the rugged hillsides and carefully stored in private cellars, it was the perfect accompaniment to the quarryman’s meal. A blend of grape varieties—including Vermentino, Trebbiano, Malvasia, Albarola, and "Francesina"—came together to create a flavorful wine: the wine of the Apuan heroes.