Testaroli

Interesting facts

The testarolo is a symbol of traditional cuisine that once belonged to those who did not have much, where simplicity and home-made flavors are the key elements. 
Its main dressing is the pesto sauce. This is key element because, as La Spezia is a Ligurian city bordering with Tuscany, each restaurant depending on their geographical position may change the dressing – ranging from a delicious pesto sauce to a stunning wild boar-based tomato sauce. 

Its precise origins are unknown even though some experts believe this dish dates back to the Roman times: back then, probably the flour used to make testaroli was spelt flour instead of wheat flour, used today. The cooking method is the same as that of the panigacci: the batter is put on a testo, a cast iron plate from which the dish takes its name, that was previously left on the high flame of a special fireplace. Each testo contains one testarolo and, for this reason, normally many of these plates are put simultaneously on the fire.

This process takes place with each and every testarolo. Once these containers are hot enough, these are piled up to ensure that both sides of the testarolo are properly cooked.
Over time, testaroli have become a real status symbol of the local popular cuisine.