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