Lunigiana is an unspoiled land of Upper Tuscany, in the Tuscan-Emilian Apennines, where truffle is a true excellence, a high-quality product thanks to a unique and special microclimate and a territory rich in spring water streams, unpolluted. The Lunigiana Tartufo farm was founded on the initiative of Simone Mori, a truffle expert and GAE (Guida Ambientale Escursionista, Environmental Hiking Guide) deeply attached to his land and its traditions. Every day, Simone covers more than thirty kilometres together with his faithful dogs in search of prized truffles. Once the truffles are found in the woods of Lunigiana, he processes them, creating a line of preserves, condiments and other truffle-based delicacies, with the distinctive feature of mainly using raw materials grown on the farm, so as to offer a direct, zero-kilometre supply chain. In the kitchen, there are numerous recipes featuring truffle: this prized fungus lends itself to being used in a wide variety of dishes, from eggs with truffle, to rice and meat, and in many first courses such as the classic tagliolini al tartufo. In Lunigiana, it finds an excellent interpretation with one of the flagship products of the local culinary tradition: testarolo al tartufo. Testaroli are a very ancient type of soft wheat pasta (some sources indicate their use dating back to Roman times), whose use developed in the area of Lunigiana and the far eastern Ligurian coast. A distinctive feature of this pasta is the cooking process that gives the product its very name. Indeed, the dough made from type O flour, salt and water, mixed to just the right consistency, was cooked for just a few minutes (without being turned) in special cast-iron or terracotta pans called "testi", from which the name is derived.