Testaroli

Testaroli are a typical dish of Ligurian and Tuscan cuisine, particularly from Lunigiana. They are a kind of thick and large pancake made of a dough similar to that of crêpes, cooked between two metal or stone slabs called “testi”. They are then cut into pieces and traditionally dressed with pesto, olive oil, Parmesan or pecorino cheese.

Here is the recipe to follow:

Ingredients

• 300 g of flour (00 or a mix of soft wheat flour and corn flour)
• 450 ml of water
• Salt to taste

Preparation

1. Mix the flour with the salt in a large bowl.
2. Slowly add the water, stirring with a whisk to avoid lumps, until you have a fluid batter similar to the one for crêpes.
3. Let the batter rest for about 30 minutes.
4. Heat the “testi”, which are two plates, one above and one below, used for cooking the testaroli. If you do not have “testi” (they are hard to find outside of Lunigiana), you can use a rather large non-stick pan on low heat.
5. Pour a ladle of batter onto the “testi” or into the pan, spreading it evenly with a rotating movement.
6. Cook for about 2-3 minutes per side, or until it is golden brown and the edges start to peel away.
7. Lift the testarolo with a spatula and transfer it to a cutting board.
8. Cut the testaroli into square or diamond-shaped pieces and serve them with your favorite seasoning.

Testaroli can be served in various ways, but a very popular dressing is Genoese pesto. You can also try them with tomato sauce and mushrooms, or simply with a drizzle of extra virgin olive oil and grated cheese.

Curiosity

In Lunigiana, traditionally, testaroli were cooked during the patron saint’s festival and shared within the community, thus becoming a symbol of unity and sharing.