Artisanal Pontremoli Testarolo

Slow Food Presidium

Italy

Tuscany

Bread and baked goods

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Artisanal Pontremoli Testarolo

A testarolo is a thin, pancake-like disk, about 40 to 45 centimeters in diameter, made from a smooth batter of flour, warm water and salt. It is cooked on a traditional cast-iron griddle, made of two pieces, called a “testo”. Both pieces are placed on a wood-burning fire until they become red-hot. When the bottom piece, the “sottano”, has reached the right temperature, the batter is poured on to it and it is covered with the “soprano”. When it is ready, the testarolo is cut into diamond shapes and cooked in boiling water (like pasta, though the water is taken off the heat) for a few minutes, then served with a fresh pesto of cheese, basil and extra-virgin olive oil.

Season

Available year-round

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Artisanal testarolo differs from the industrial version because of the cooking technique. The latter is made on steel plates, heated by gas flames, without being covered by the “soprano”. The difference is clear: Authentic testarolo is full of holes created by water evaporating from the batter, and is thin, soft and light. The industrial version is dense, heavy and thick. The Presidium wants to preserve this ancient cooking method, native to the Lunigiana and perhaps the only of its kind in Italy.

Production area
Pontremoli and neighboring Municipalities, Massa Carrara Province

Presidium supported by
Municipality of Pontremoli, Massa Carrara Provincial Authority
Producers

Testarolando
Via Scorano
Pontremoli (Ms)
Tel. +39 338 9353248
info@testarolando.com
www.testarolando.com
It also grows ancient wheat 23 with which it produces testaroli.



Presidium producers’ Coordinator
Alessandra Marietti
Tel.+39 338 9353248
info@testarolando.com


Slow Food Coordinator
Luciano Bertocchi
Tel. +39 333 5936991
gantig@libero.it
Artisanal testarolo differs from the industrial version because of the cooking technique. The latter is made on steel plates, heated by gas flames, without being covered by the “soprano”. The difference is clear: Authentic testarolo is full of holes created by water evaporating from the batter, and is thin, soft and light. The industrial version is dense, heavy and thick. The Presidium wants to preserve this ancient cooking method, native to the Lunigiana and perhaps the only of its kind in Italy.

Production area
Pontremoli and neighboring Municipalities, Massa Carrara Province

Presidium supported by
Municipality of Pontremoli, Massa Carrara Provincial Authority
Producers

Testarolando
Via Scorano
Pontremoli (Ms)
Tel. +39 338 9353248
info@testarolando.com
www.testarolando.com
It also grows ancient wheat 23 with which it produces testaroli.



Presidium producers’ Coordinator
Alessandra Marietti
Tel.+39 338 9353248
info@testarolando.com


Slow Food Coordinator
Luciano Bertocchi
Tel. +39 333 5936991
gantig@libero.it

Territory

StateItaly
RegionTuscany

Other info

CategoriesBread and baked goods