Testaroli with pesto, green beans, potatoes and ricotta

A new meal of 10 Corso Como that is served throughout Spring and is especially well-suited for the season. In this dish, a little drizzling of olive oil links together the flavors and cultural traditions of Italy.

Our premium ingredients

Testarolo -

Named after the “testo”, an ancient conical pot with its lid, made of terracotta or cast iron for cooking over high heat.

Extravergin Olive Oil DOP -

Gentle oil from the mills of Albenga with cold pressing.

How we make it

Testaroli are a kind of handmade pasta made using water and traditional buckwheat. The "testo," the hot stone used to cook this very porous combination, is where the term comes from. This herb-scented meal has its roots in Lunigiana, an area halfway between Tuscany and Liguria.

10 Corso Como’s fresh pesto, which is prepared in the kitchen at 10 Corso Como in a mortar made of white Zandobbio marble with small leaf basil from the Albenga Riviera, 70% Grana, 30% Ligurian pecorino DOP, Italian pine nuts, and fresh garlic, is served over the testaroli. To preserve the vibrant green color of the basil, we'll add a drizzle of Ligurian extra virgin olive oil and a touch of ice.

After being rehydrated in water, the testaroli are then sautéed with fresh sliced green beans and diced potatoes. The pesto is only added after it is cold, and a quenelle of fresh ricotta is used as the finishing touch.