Bruschetteria Bruschini In Massa

04/04/2024: Easter lunch at the Panigacci. Last Sunday, for Easter lunch with the family, we decided to eat at this place where we have been going for several years. The best Panigacci I've ever eaten in my life. Made in all ways: with mushrooms and truffles (my favorites), cheese and pepper, pesto, tomato and burrata, Bolognese (meat sauce) and carbonara. Dried with cured meats, but above all also with Nutella! Also took some steaks, but perhaps better to stick only to the panigacci which is their undisputed specialty! Good variety of wines.

29/03/2024: I loved it from the first moment... I've wanted to try it for a while, I was attracted by the idea that the restaurant was in my father-in-law's hometown, and my instincts didn't betray me... The wonderful owner... welcoming, friendly, in hand.. very fast service.. The location is the typical storey house in the alleys of the villages.. They cook the panigacci and testaroli, a typical Lunigiana dish but revisited.. in short, they don't make the panigacci only in the traditional way with pesto, parmesan oil and mushroom sauce... being from La Spezia, I was tired of eating this dish, in fact in typical restaurants I hadn't had them for years because they made me tired.....here instead they have pleasantly changed the panigacci with excellent condiments cm: panigacci with mushroom sauce truffle and porcini mushrooms (I loved it)... panigaccio with tomato and burrata, very fresh flavour..... panigacci Carbonara, this was also good... and in the end we had the testaroli with very good cured meats... In the summer they said that they also make panigacci with baby octopus...lobster and other ways.....but we'll find out about this later ❤️ Honest prices.. 4 first courses... 2 portions to test them.. water 2 glasses of wine about just over 70 euros... PROMOTED!!!!!!