Artisan Lunigiana Testarolo with Porcini

• .Lunigiana Tartufo in the highlands of Tuscany  works with truffles that Simone, a passionate and truffle expert himself, searches for in the woods of Lunigiana together with porcini mushrooms, both exceptional resources of the unspoiled territory of the Tuscan-Emilian Apennines, staying true to tradition and his own roots he managed to create a unique product, a true excellence that combined Lunigiana cuisine with prized truffle and Apennine mushrooms: this is how the Artisan Lunigiana Testarolo with Porcini came to be

• Artisan Lunigiana Testarolo with Porcini

• Testaroli are a very ancient type of soft wheat pasta (some sources indicate its use dating back to Roman times) whose use developed in the area of Lunigiana and the far eastern Ligurian coast. This pasta's distinctive feature is the cooking process that gives the product its very name.

• The Testi

• the dough made from type O flour, salt and water at the right density, was cooked for a few minutes. Without being turned, in special cast iron or terracotta pots called "testi". The testo consists of a lid called Soprano and a base called Sottano, both preheated before use over a beech wood fire.

Cooking in the Testi

• Â The testi were suitable for cooking various foods: meats, vegetables, cakes. Precisely because of their versatility and functionality they were widely used by the poorer population of Lunigiana. Farmers and shepherds, often forced by work to travel around the territory.
• Discover the recipe for testaroli here: Cut the testarolo into small squares (about 5 cm), dip them in a pot of boiling salted water off the heat (bring the water to a boil, when it boils, turn off the heat) for about 2 minutes. Drain with a slotted spoon and season with a knob of butter.

• Buy the Artisan Lunigiana Testarolo with Porcini online, an exquisite delicacy ready in two minutes!

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