Culinary heritage of testaroli: Savoring Lunigiana's timeless art
Testaroli is a unique, ancient pasta from Italian cuisine that not only delights with its taste but also with its history. It resembles pancakes but boasts its own distinctive character. Discover how to prepare this dish in the comfort of your home and immerse yourself in the tradition of Lunigiana, where simple ingredients create a culinary masterpiece.
Testaroli is one of the oldest dishes in Italian cuisine, attracting attention with its simplicity and unique taste. Originating from the Lunigiana region, located on the border of Tuscany and Liguria, this dish has a somewhat unclear history. It is believed that testaroli dates back to ancient Rome, when farro flour was used instead of wheat, which is commonly used today. However, it's not just history that makes testaroli special—it's also the preparation method.
Testaroli - ancient Italian speciality
What distinguishes testaroli? Above all, the incredible simplicity of the ingredients. Just three basic products: flour, water, and salt. From these few ingredients comes a dough that at first glance resembles pancake batter. But that's not all. The secret of this traditional dish lies in its cooking method, particularly the use of a special plate – the so-called "testo". In the past, it was a ceramic plate, but today an iron plate is usually used, which distributes the heat perfectly, ensuring the dough is cooked evenly.
Testaroli has a characteristic diamond shape, obtained by cutting large pancakes into thin pieces. In Lunigiana tradition, these small pieces are briefly dipped in hot water and then served with various toppings. You'll most often find them with pesto, but there are also other versions – such as with tomatoes, Pecorino cheese, or
