The Testaroli alla Lunigiana is a typical and simple dish of the tradition of Lunigiana and Pontremoli’s area that was already popular in ancient Rome. The Testaroli are a sort of a bread wrap cooked in “testi”, cast-iron or terracotta containers (nowadays you can also cook them in a pan) from which the dish is named after; then they are cut into little squares and once they are boiled and cooled down they are ready to eat: they can be seasoned with extra virgin olive oil, crated pecorino cheese or pesto with basil, pine nuts and garlic. After being cooked, the testarolo looks like a disk of pasta very consistent, elastic and compact that can be preserved in the pantry. The testarolo is a well known specialty that became a member of the Slowfood Association. Today, for the hamlets recipe of the week we’ll learn how to make Testaroli with the classic recipe, cut in squares and seasoned with Ligurian pesto.
Before starting to cook, here’s something you might not know: every year in Fosdinovo they celebrate the Testarolo Festival where you can taste the Fosdinovo variant of this dish that differs from the Lunigiana one because it has a smaller shape, a different preparation and because Fosdinovo Testaroli are not cut, seasoned and served in one plate, but they are stuffed with extra virgin olive oil, pesto, crated pecorino cheese, mushroom sauce, salami, stracchino cheese or other things (also sweet food like hazelnut spread); indeed they are wrapped up and eaten like a sandwich. Are you ready to cook? …Let’s start.
Photo by Il Tirreno
Add to calendar 2019-11-10 2019-11-10 Europe/Rome Pomo Rodelo's Feast appreciated for its particular taste between the sweet and the sour, ripe has a very intense perfume and the pulp is consistent and white. Fosdinovo
appreciated for its particular taste between the sweet and the sour, ripe has a very intense perfume and the pulp is consistent and white.