Cioncia Pesciatina

Cioncia Pesciatina is a soup made of the toughest parts of the pig’s nose, boiled with tomatoes, carrots, onions, celery and calamint into which well-cooked bread is dipped.

It needs to be cooked for a long time and takes its name from the fact that it was once commonly eaten by those who worked in the leather tanneries which were once so numerous in the Pescia area.