- Lunigiana Truffle in upper Tuscany work the truffles that passionate Simone ed truffle expert he himself searches in the woods of Lunigiana together with porcini mushrooms both exceptional resources of the pristine territory ofTuscan-Romagna Apennines, faithful to the traditions to its roots has managed to create a unique product a true excellence that has united the Lunigiana cuisine with the prized truffle and ai mushrooms of the Apennines: this is how the Testarolo with porcini mushrooms
- THE testaroli they are a very ancient soft wheat pasta format (some sources indicate their use in Roman times) whose use was developed in the Lunigiana area and in the extreme eastern Liguria. Characteristic of this pasta is the cooking process which gives the product its name. In fact, the mixture of O flour, salt and water at the right density was cooked for a few minutes (without being turned) in particular cast iron or terracotta pots called "lyrics“, composed of a lid called Soprano and a base called Sottano, both preheated before use on a beech wood fire. The testi were suitable for cooking different foods: meat, vegetables, cakes, and precisely because of their versatility and functionality they were widely used by the poor population of Lunigiana, farmers and shepherds, often forced to move around the area for work.
- Recipe for testaroli: Cut the testarolo into squares (about 5 cm), immerse them in a pot of boiling water and salt with the heat off (boil the water, when it boils, turn off the heat) for about 2 minutes. Drain with a slotted spoon and season with a knob of butter.
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Buy Testarolo with Porcini online an exquisite goodness ready in two minutes!