Here I go again talking about testaroli… except this time I'm sharing it on beautifully handcrafted ceramics made by Dara Levine. I am obsessed with ceramics and have found myself at a pottery studio on occasion. But, these are special because they are handmade by a lovely woman who keeps the craft going. These pieces are very rustic, and I thought they would be perfect with a very peasant-like dish.

About the pottery

Dara says, "these accent trays are made from brown stoneware clay and finished in a lead-free glaze called "Choy". The tray is designed to be part of a larger meal and inspired by Turkey's trip a few years ago. Stoneware is dense pottery fired at high temperatures to make it resistant to liquids-or non-porous. It is made from clay but is more durable than other kinds of pottery and earthenware. These trays are food, microwave, and oven safe."

If you haven't seen previous posts about testaroli, I'll get you up to speed! It's one of the oldest recorded kinds of pasta in Italy, coming from Pontremoli, Tuscany. My dad's family is from this town (and more specifically, the villages that dot the mountains). Cross between a pancake and crepe, this spongey pasta is dunked in boiling water or broth, bringing it to life. While I traveled abroad in culinary school, I found myself feasting on testaroli during Easter week. It's enjoyed any time of the year and always with pesto and lots of Parmesan Reggiano.