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.
Pontremoli and neighboring Municipalities, Massa Carrara Province
Presidium supported by
Municipality of Pontremoli, Massa Carrara Provincial Authority
Az. Agr. La Vecchia Cascina
di Giulia Lazzerini
Dobbiana Tarasco, 19
Tel. +39 328 6919233
Tel. +39 338 9353248
It also grows ancient wheat 23 with which it produces testaroli.