A modern gastronomic masterpiece

The only true testaroli are those of the Pontremoli territory, cooked in large cast-iron pans heated over the fire. The testarolo is prepared by scattering a handful of coarse salt on the heated cast-iron testo and then pouring on a batter made of wheat flour, water, and salt.

The testo is then covered with its cast-iron domed cover; the batter cooks in just a few minutes, becoming a sort of tender, spongy crêpe. The baked testaroli are cut into lozenge-shaped pieces and dunked in hot salted water (removed from the flame as soon as the water simmers).

The testaroli are allowed to stand for 2 or 3 minutes, then drained and topped with extra-virgin olive oil and pecorino or parmesan cheese, or with a delicate Ligurian pesto.

Testaroli are marketed in convenient vacuum packs and may also be frozen.

Ready in just a few minutes, they are a dish from the far-off past that seems made-to-order for our hectic age.