Testaroli
Testaroli
Testaroli are a traditional dish from Lunigiana and the inland areas of Tigullio, made with just water, flour, and salt. They are prepared by forming a batter, which is then cooked, cut, and served like pasta—especially delicious with pesto. Many summer festivals are dedicated to testaroli.
Insights
Testaroli are celebrated at numerous summer festivals across the region.
Features
Ingredients: 500 g of soft wheat flour, 500 ml of water, salt
How it's made
Preparation: Mix the flour with water and salt to create a smooth batter. The cooking is done in special pans called testi, stacked on the fire—up to fifteen at a time—for 10 to 12 minutes until they become very hot. Remove the pans from the heat using tongs, and pour a spoonful of batter into each pan, except the top one, which acts as a lid. Restack the pans for another 5 to 6 minutes without putting them back on the fire. The residual heat from the pans will cook the testaroli.
Once ready, testaroli can be enjoyed with olive oil and cheese or with pesto. They can also be served as a substitute for bread, paired with cold cuts or cheese.
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