ITALIAN RECIPES TRADITIONAL AND CREATIVE Recipe: what are ingredients, doses and timetable for making Testaroli with Pesto Genovese, Italian traditional recipe of Pontremoli   The testaroli of Lunigiana are a magnificent recipe of Pontremoli, during the summer traditionally seasoned with pesto Genovese. | BASIC INGREDIENTS | TESTAROLI | | typology | TRADITIONAL RECIPE OF LUNIGIANA | | Conservation | INADVISABLE | | season | SPRING | | difficulties | MEDIUM |
 Timetable
 served | 40 MINUTES (minimum) | cooking  | 7 MINUTES EACH | working  | 25 MINUTES |
 suggested wine: dry white
ingredients for 2 persons | | TESTAROLI- RECIPE | oz 10+1/2 | 300 GRAMS | | PESTO GENOVESE- RECIPE | oz 7 | 200 GRAMS |
Notes to the recipe:  the testaroli of Pontremoli, town of Lunigiana, were made with two kinds of traditional tools, called testo. Here above you can see those made in earthenware. An other one, bigger, is in cast iron. These in earthenware can be piled, making a small column. Both are used in the chimney. Nowadays is used cast iron pan, to be put on your heater or a non-adhesive pan, as shown in our photographed recipe
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