The Testaroli thin discs are similar to Crepes that you consume boiled, cut into squares or diamonds of a few inches to the side and served traditionally with pesto, olive oil and pecorino cheese, tomato or tomato sauce with mushrooms.

Raw materials, extremely simple, are expertly handled with craftsmanship and traditional methods to prepare delicious smelling of days gone by. The testarolo is a dough made with flour, water and salt. Almost liquid that is pre-cooked for five minutes in the "texts" of previously heated to open flame. In the dialects of the High Lunigiana, from Bagnone in Villafranca Lunigiana, to the passo della Cisa, albeit with some slight variant, the Testarolo is called so because the first phase of cooking ways is made in the "text" that was once made of clay, but today it is cast iron product. The text consists of two parts: a disc and a slightly conical shaped lid. Flour and salt water to rediscover the taste of a time away enjoying simple recipes, completely natural and organic, and rapids in preparing natural products without chemicals or preservatives. The testaroli you can drizzle with pesto genovese or just with good extra virgin olive oil and Parmesan cheese, or with Walnut sauce or mushrooms. We serve hot with red wine alcohol properly.