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Testarolo is a traditional peasant dish from Lunigiana. It’s a bread without yeast, thin, circular in shape, with a diameter of about 40 cm. Consistent-looking but flexible, is light brown. It is traditionally cooked in a special pan called ‘ testo ‘, hence the name. The testarolo must be cut in rhomboidal pieces and boiled  in water for three minutes. Drained, you can dress with the classic pesto or with any sauce but it is excellent even with extra virgin olive oil and grated pecorino cheese. It is sold vacuum packed to preserve intact all features.