Curiosity & recipes

  • en The Testaroli

    The Lunigiana's Testaroli is a pasta of ancient origin. Common in the days of Imperial Rome, they have become over the centuries a flat first-class regional cuisine Liguria-Tuscany, simple and genuine. Today, they still made with the same few ingredients: then flour, water and salt. The term "Testaroli" derives from the word "text", that is the cast's iron container (long time ago in clay) in which the first phase of their cooking. Are made from wheat flour (but certainly...
  • en The Farinata

    The chickpea Farinata is a typical specialty of Liguria, particularly the city of Genoa, where it was invented about 2000 years ago. The Farinata is a salted cake done with  very simple and poor ingredients: chickpea flour, water, salt and oil. Regarding the origins we must go back a long way, even to the time of the Greeks and Romans, when the soldiers used to prepare a compound of chickpea flour and water that were then bake in the...