Montedivalli-Chiesa: Pieve, Genicciola and Panigaccio

Montedivalli-Chiesa offers several concrete points of interest for planning your trip: the Pieve di Sant’Andrea, with its long history and religious calendar; the archaeological site of Genicciola on the hillside; and Panigaccio, part of Lunigiana’s culinary tradition. If you are looking for a hotel in Montedivalli-Chiesa, you can get to know the area through its church architecture, a route to Genicciola, or its regional food culture.

Pieve di Sant’Andrea: Dates and Architecture

The Pieve di Sant’Andrea is first documented in a deed dated May 19, 963. Mass is held there every Sunday at 09:00; on Holy Days of Obligation, it also begins at 09:00. The Pieve also celebrates the Feast of Saint Peter on June 29 and the Feast of Saint Andrew on November 30. A Eucharistic vigil is held on the fourth Tuesday of every month from 21:00 to 23:00. It begins with Mass and continues with Eucharistic adoration. If you are planning a visit around one of these dates, check the times in advance.

Romanesque sandstone columns with plant-like and anthropomorphic capitals are part of the Pieve’s architecture. The capitals depict plants or human figures. The altar was built as part of a major restoration completed in 2011. Bishop Giovanni Santucci consecrated it on December 11, 2011. The Pieve also works to preserve and pass on the musical heritage of the church tradition.

The Route and Archaeological Site of Genicciola

A path leads from the valley floor near the Pieve to Genicciola. The archaeological site is on a steep hillside at the edge of dense chestnut woods and includes terraces built with dry-stone walls. The route to Genicciola is considered particularly scenic. When visibility is good, it offers views of the Vara River, which flows into the Magra farther downstream. Check current trail conditions before setting out.

Panigaccio and Lunigiana’s Food Culture

Montedivalli is associated with the production of Panigaccio. This round, unleavened bread from Podenzana is a Slow Food Presidium and a typical dish in Lunigiana’s culinary tradition. It is baked on heated terracotta plates. Panigaccio is served with oil and cheese, pesto, or mushroom sauce; there are also filled versions with cold cuts and cheese. This means you can choose from several ways of enjoying the same dish: served with a topping or sauce, or filled. The Sagra del Panigaccio is held in Podenzana in August. If you would like to plan your trip around it, check the event dates in advance.

Location and Orientation

Montedivalli stretches along the southern ridge of Monte Castellaro and is considered a gateway to the Val di Vara. The access road to the historic Pieve is officially named Via della Pieve. The local road name and the regional setting therefore offer two different points of orientation: the route to the Pieve and Montedivalli’s location within the wider landscape.

Discover more destinations: Serralta

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