Testaroli of Farro's Lunigiana
54027 Pontremoli - Massa Carrara
Testarolando is a young and vital farm, crowning of a dream by Alessandra Marietti. Alessandra, Pontremoli, he has always had the desire to keep the art of cooking alive in the texts. A tradition that has ancient roots. Alessandra began to practice using an old refurbished “black kitchen” (it was the environment that was used by the Lunigiana farmers to dry chestnuts). Then the decision to transform passion into a profession and the birth of the Testarolando farm. Testarolo is prepared with flour, water and salt. The company uses spelled from Garfagnana, grain (partly grown directly on the farm, partly from short supply chains) and chestnut flour (produced in the company). The processing is completely manual. The text is composed of the "sottano" (the lower part, which is a pan) and from the "soprano" (a bell). The two pieces, strictly in cast iron, they are heated over a wood fire: removed from the fire and cleaned (testarolo is the only dish that is cooked directly in the text, without trays, chestnut leaves, or other), they are ready to host food and cook it. For the testarolo they are enough 5-6 minutes. For foods that require longer cooking times, the bell is covered with ashes so as not to disperse the heat.