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Lunigiana: the “testi” and the flavors of a unique

by Nadia Fondelli – It ‘s impossible to say can i buy vigrx plus at a store Lunigiana not to mention the “testi”, a key element of the character of the area and not just talking about seasonal cooking. The testi is much more, is part of the same culture and tradition of Lunigiana. In it are cooked dough of flour, cakes of various herbs and salted vegetables, meat of lamb in the area and even desserts.

Therefore impossible to sit at the table in Lunigiana, discover its specialties apart from the testi. The origin of the testi is lost in the mists of time, when in this land were carved the mysterious stele.
Until a few decades ago the construction of testi was an activity for many families in the area were built in terracotta using the raw materials extracted from the mountains, clay and refractory stone which knead, they were great to resist fire.
The furnace was almost always in a corner of the squeegee and even today, a few diehard descendants of those families still produce testi with the ancient technique. It is, however, almost always of small text, the ones where you cook the panigacci, the focaccette, the pattone and castagnaccio.

Ubiquitous today are the testi in cast iron consisting of two elements: the soprano (the raised cover made in the shape of small dome) and the sottano (the part below).
The two elements are placed on the fire to warm separately, then filled with the substance to be cooked and then add the two parties. The last cooking by placing the coals on top of the text.
But what wood should you use for cooking? A fundamental choice, almost an art. The bundles are chosen depending on what needs to be cooked and determine the final taste of the dish.
Here’s the real secret of the great dishes of Lunigiana text.

The testarolo
It ‘an ancient unleavened bread without yeast circular (the shape of the testo) with a thickness of 2-3 mm. about. The wheat flour is mixed with warm water and salt until a very liquid batter.
At this point, the cast-iron pans are heated over an open fire and once very hot, you pour the batter in that  “sottano” assumes the circumference forming a disc. The time now is covered with the “soprano” and cook a few minutes. Once cooked testarolo is cut into diamond shapes and done soaked in boiling water stops.
Once drained is seasoned with extra virgin olive oil, parmigiano cheese and pesto. Some modern variants also offer testaroli with toppings of clams and other seafood sauces.: Whatever is great. If you buy it sometimes is sold in bulk ovens and grocery stores in the area and marketed on a larger scale vacuum.

The panigacci
It ‘also an ancient dish in the tradition of the testi. Amalgamates the wheat flour with warm water as for testaroli, but in this case the batter to be obtained is of medium consistency.
It is baked in a terracotta testo previously heated on high heat. When stain clear testo are extracted from the live fire, filled dough and stacked so that the cooking of the panigaccio occurs between a text and another.

The vegetable pie
Extraordinary in its several variants of wild herbs in the area. Its delicacy is due to the combination of ingredients: herbs and vegetables in the area differ depending on the season, but also extraordinarily different from valley to valley.
The cake is obviously of the form of the text in which it is cooked, is therefore circular and its filling is a deep green. The best times to enjoy it are March-May and September-December.
The herbs are: borage, beets, onions, wild spinach, asparagus, leeks, carrots, salad burnet, donkey ears, tops of nettles, wild fennel, sow-thistle, pan e vin, fat hogs, corn salad, Centocchio, hops, The Thorn tops, etc …
After washing are cooked in boiling salted water and shredded often still raw. He then put in a bowl to be mixed with other ingredients such as: Parmesan cheese, bread crumbs, salt and oil.
Aside from preparing the dough of flour and water, once you get a firm dough is spread a sheet, which is nestled in the “sottano” text above and you have the mixture of herbs and then cover with the remaining portion of the dough . Then closes the text and everything is covered with hot embers to finish cooking that serves about half an hour.

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