Italian cuisine

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ITALIAN RECIPES TRADITIONAL AND CREATIVE 

Testaroli with Pesto Genovese recipe

The testaroli of Lunigiana are a magnificent recipe of Pontremoli, during the summer traditionally seasoned with pesto Genovese.

Timetable
served	40 minutes (minimum)
cooking	7 minutes each
rest	=
working	25 minutes

suggested wine: dry white

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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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