- Lunigiana Truffle born from the passion of a truffle expert, Simone Mori who in addition to truffle hunting also acts as Environmental Guide Hiking through the Tuscan-Emilian Apennines inch by inch and carries on the collection and transformation of truffle in addition to the cultivation of fruit, vegetables and legumes to offer truffle delicacies with the prerogative of using the products of its own zero km supply chain and from his love for the territory this is how the Testarolo with Truffle.
- Simone in Upper Tuscany work the truffles which he himself searches for Lunigiana woods, faithful to the traditions and passionate about his territory, he has managed to create a unique product, a true excellence that has united the Lunigiana cuisine to the precious truffle: the truffle testarolo, a tasty first course that is best expressed seasoned with a good high quality butter! Testarolo is the traditional batter traditionally cooked in the Lunigiana area, once upon a time every family produced its own, the recipe made with only water, flour, salt and slow cooking which over time has lyrics , large trays made from which it takes its name.
- 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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