Testaroli
Also known as: testarolo, testaroli pontremolesi
Traditional product of Lunigiana: a round, thin unleavened disc of wheat flour, lukewarm water and salt, baked between hot cast-iron testi, cut into small squares, softened in boiling water and dressed with olive oil and pecorino or pesto.
Testaroli (testarolo) are a traditional product of Lunigiana and the province of Massa-Carrara in Tuscany. The Tuscany Region lists the Testarolo della Lunigiana among its traditional agri-food products (PAT) and describes it as an ancient unleavened bread: a round, spongy disc, whitish to light brown, with a dark brown underside.
The ingredients are wheat flour, lukewarm water and salt. They are mixed into a very liquid batter, which is spread on cast-iron or iron pans called testi, heated on a strong fire. The disc is covered with a second hot testo and cooks in a few minutes. It is about 2–3 mm thick and about 40–45 cm across.
After baking, the disc is cut into small squares, softened in boiling water and drained.
Testaroli are dressed with extra virgin olive oil and grated pecorino, or with pesto gentile (basil, pine nuts, garlic and extra virgin olive oil). They are also eaten with fresh soft cheeses or cured meats.
The Region describes it as a poor dish eaten mainly by peasants and now appreciated in the restaurants of Lunigiana; the method has stayed the same, only the way of heating the testi has changed.
Facts
| Raw material | Wheat flour, lukewarm water, salt |
|---|---|
| Region | Lunigiana (province of Massa-Carrara), Tuscany |
| Main use | Olive oil and pecorino; pesto gentile |
How it connects to Pasta
Testaroli → related → 🧀 Parmesan ← related ← 🍝 Pasta
Links
- What it contains
- Wheat flour
- Part of
- Fresh pasta
- Similar and different
- Corzetti
- In other topics
- 🫒 Olive oil, 🧀 Pecorino, 🧀 Parmesan
Frequently asked questions
What are testaroli made of?
Wheat flour, lukewarm water and salt, mixed into a very liquid batter.
How are testaroli prepared?
The batter is baked between two hot cast-iron or iron testi; the disc is then cut into small squares, softened in boiling water and drained.
What are testaroli served with?
With extra virgin olive oil and grated pecorino, or with pesto gentile; also with fresh soft cheeses or cured meats.
What to read next
- 🫒 Olive oil — Oil pressed from the fruit of the olive tree.
- 🧀 Parmesan — Parmigiano Reggiano, a hard cheese from Emilia-Romagna and part of Lombardy, aged from 12 months.
- Corzetti — Traditional fresh pasta from eastern Liguria and the Polcevera valley: stamped discs (corzétti stanpæ) or small figure-of-eight medallions, usually served with pesto.