Parco Naturale Regionale dell'Aveto

Production area
Val Graveglia (GE)

Curiosities
The Latins called testa (head) the brick, the roofing-tile, the terracotta pot, or a pot in general. The Ligurians from the inland called testetti the small earthenware frying pans used to cooked the so-called testaieu: small focaccia made with flour, water, and salt.
The processing of testetti is long: first of all, it is necessary to get the clay and mix it with the adequate quantity of water with the help of a press. The obtained dough must be dried for about one week; afterwards, the craftsman creates round masses that are put into a special iron mold giving the clay the shape of testetto. At this point, they are ready to cook testaieu.