I wrote this article for the Boston Globe and it ran in the Sunday travel section on Nov. 11, 2018. Above is the multimedia version of that story, complete with video of the harrowing ride to the quarries.
FOOD TIP: One of the delicacies of this city is lardo di Colonnata. It is paper-thin slices of pork fat that’s been cured inside a marble vessel for about six months. This is a traditional dish of the area and was what stoneworkers in the quarries ate for lunch. It tastes a little like the fatty part of a piece of the most wonderful prosciutto, only richer with a deep savory flavor that is both aromatic and delicate.