Testarolando is the Alessandra and Fabrizio's project. Alessandra, originally from Pontremoli, has always had in her heart the desire to keep alive the art of traditional cooking in the cast iron "testi" that since Roman times were used to cook food: bread, focaccia, unleavened pasta, meats , fish and vegetables. And so he restructures an old “black kitchen”, an environment traditionally used by the Lunigiana peasants to dry chestnuts, where the smoke from the wood burning in the hearth blackened the walls and ceiling. When the Pontremoli artisan testarolo becomes a Slow Food® Presidium, she decides to combine passion with the profession; a short time later, Fabrizio, who came to live in Lunigiana from the Como area, began to take an interest in cooking in the testi and thus met Alessandra. The common interest in this increasingly rare method of cooking pushes them to give life together with the “Testarolando” project, specialized in the production of Pontremoli artisan testarolo prepared only with short chain flour, water and salt. Today, even Lorenzo, Alessandra's nephew, passionate about cooking and traditions since childhood, has joined the family project.