Artisanal Pontremoli Testarolo

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.

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Season

Produced 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
Alberto Bellotti
Pontremoli (Ms)
Via Chiosi Alti, 4
Tel. +39 0187 832582

Fabio Bellotti
Mulazzo (Ms)
Via I° Maggio 51
Tel. +39 333 7082897

La Piana
Pontremoli (Ms)
via Garibaldi
conservaisa@gmail.com

Alessandra Marietti
Pontremoli (Ms)
Via Bassone Chiesa 6
Tel. +39 0187 830083
338 9353248
ale.marietti@alice.it

Giuglio Poli
Pontremoli (Ms)
Località Chiosi Alti
Tel. +39 326 2696927

Tradizioni e Sapori
Pontremoli (Ms)
via Garibaldi
Tel. +39 348 7463499

Daniele Valentini
Pontremoli (Ms)
Località Vignola
Tel. +39 320 6358450

I coltivatori di grano:

Cinzia Angiolini e
Renato Albanese
Zeri (Ms)
Località Piagna di Rossano
Tel. +39 339 6397599

Giuseppe Tognarelli
Chiesa di Rossano (Ms)
Frazione Castoglio
Tel. +39 0187 449040
Coordinator
Alberto Bellotti
Tel. +39 0187 832582

Slow Food Coordinator
Marco Cavellini
Tel. +39 0585 499430
Cell. +39 333 3261940
slowfoodluniapua@gmail.com
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
Alberto Bellotti
Pontremoli (Ms)
Via Chiosi Alti, 4
Tel. +39 0187 832582

Fabio Bellotti
Mulazzo (Ms)
Via I° Maggio 51
Tel. +39 333 7082897

La Piana
Pontremoli (Ms)
via Garibaldi
conservaisa@gmail.com

Alessandra Marietti
Pontremoli (Ms)
Via Bassone Chiesa 6
Tel. +39 0187 830083
338 9353248
ale.marietti@alice.it

Giuglio Poli
Pontremoli (Ms)
Località Chiosi Alti
Tel. +39 326 2696927

Tradizioni e Sapori
Pontremoli (Ms)
via Garibaldi
Tel. +39 348 7463499

Daniele Valentini
Pontremoli (Ms)
Località Vignola
Tel. +39 320 6358450

I coltivatori di grano:

Cinzia Angiolini e
Renato Albanese
Zeri (Ms)
Località Piagna di Rossano
Tel. +39 339 6397599

Giuseppe Tognarelli
Chiesa di Rossano (Ms)
Frazione Castoglio
Tel. +39 0187 449040
Coordinator
Alberto Bellotti
Tel. +39 0187 832582

Slow Food Coordinator
Marco Cavellini
Tel. +39 0585 499430
Cell. +39 333 3261940
slowfoodluniapua@gmail.com

Territory

StateItaly
RegionTuscany

Other info

CategoriesBread and baked goods