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Bread, pasta and legumes

Testaroli pasta

A specialty of Lunigiana, a valley bordering Tuscany

Bread, pasta and legumes
Testaroli are an unusual type of fresh pasta made from an egg-free dough that is first fried like a crepe and then briefly plunged into boiling water before serving. The name is derived from the testo, a special pan made of terra-cotta or cast iron. Testaroli are a specialty of Lunigiana, an isolated valley area along the border of Liguria and Tuscany.
Explore the area
The far edge of Tuscany, the Lunigiana is a historic region between Liguria and Tuscany. Nestled between valleys that open at the foot of two mountain chains, the Tuscan-Emilian Apennines and the Apuan Alps, it’s long been a transit territory ...
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