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Lunigiana Tartufo
Lunigiana is an unspoiled land of Upper Tuscany, in the Tuscan-Emilian Apennines, where truffles are a true excellence, a high-quality product thanks to a unique and special...
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Simona
L'Esploratrice
“Seeking out hidden corners and forgotten flavors.”
Artisan Wholemeal Lunigiana Testarolo
€5.00
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Artisan Wholemeal Lunigiana Testarolo Traditional first course, handcrafted with just water and stone-ground wholemeal soft wheat flour, dip it for two minutes in boiling water and season it with a good extra virgin olive oil or with pesto! A unique first course, soft and tasty Discover the specialities of Lunigiana and prepare your tasty first course in just a few minutes! Available vacuum-packed, 380
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- Lunigiana Tartufo in northern Tuscany works with truffles that Simone, a passionate and truffle expert himself, forages for in the woods of Lunigiana together with porcini mushrooms, both exceptional resources of the unspoilt Tuscan-Emilian Apennines, faithful to tradition and to his own roots he has managed to create a unique product, a true excellence that combines Lunigiana cuisine with prized truffle and Apennine mushrooms: this is how the Artisan Wholemeal Lunigiana Testarolo was born
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Artisan Wholemeal Lunigiana Testarolo
- The testaroli are a very ancient shape of soft wheat pasta. Some sources indicate their use dates back to Roman times, and their use developed in the Lunigiana area and the far eastern part of Liguria. A distinctive feature of this pasta is the cooking process that gives the product its name. In fact, the dough here, made from wholemeal soft wheat flour, salt and water at the right density, was cooked for a few minutes (without being turned). Special cast-iron or terracotta pans called "testi" were used, which is where the name comes from. The company wanted to enhance the ancient tradition of Testaroli. It offers, to good food enthusiasts, three versions of the product: the classic testarolo, the mushroom testarolo and the truffle testarolo.
- Recipe for testaroli: Cut the testarolo into small squares (about 5 cm), immerse them in a pot of boiling salted water off the heat (bring the water to the boil, when it boils, turn off the heat) for about 2 minutes. Drain with a slotted spoon and season with extra virgin olive oil or with pesto.
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Buy the Artisan Wholemeal Lunigiana Testarolo online: The Lunigiana classic, now wholemeal. Ready in two minutes!
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Artisan Wholemeal Lunigiana Testarolo Traditional first course, handcrafted with just water and stone-ground wholemeal soft wheat flour, dip it for two minutes in boiling water and season it with a good extra virgin olive oil or with pesto! A unique first course, soft and tasty Discover the specialities of Lunigiana and prepare your tasty first course in just a few minutes! Available vacuum-packed, 380