Testarolo Artigianale Pontremolese
Artisanal Pontremoli Testarolo
A thin pale disk, 35 to 45 cm across, made from nothing but flour, warm water and salt. It belongs to the Lunigiana around Pontremoli and is treated as pasta rather than bread: cut into diamonds and dropped into water taken off the boil, then dressed with a fresh pesto of cheese, basil and olive oil.
Designation
- Certification
- Slow Food Presidium
- Category
- Bread, pastry, cakes, confectionery and biscuits
Where it is made
Pontremoli and neighboring comuni, Massa Carrara province
How it is made
Cooked in a two-part cast-iron testo heated red-hot over a wood fire. The batter goes on to the lower half, the sottano, and the upper half, the soprano, is set over it as a lid.