Testaroli with sheep ragù and mint: a very ancient recipe

December the 13th, 2025 | Testaroli with sheep ragù and mint are among the most representative traditional Tuscan dishes served at Tecum in Florence.
Tecum is a restaurant that enhances Florentine cuisine through authentic preparations and carefully selected ingredients. This recipe combines the ancient tradition of the Lunigiana area with the aromatic depth of sheep meat and the freshness of mint, resulting in a fusion of local flavours strongly tied to the Territory.

The Origins of Testaroli with sheep ragù and mint

Testaroli are considered one of the oldest types of pasta in Italy. Made from a simple batter of water, flour and salt, they are cooked in the traditional Testo, a round cast-iron vessel composed of two parts: the Sottano, where the batter is poured, and the Soprano, which functions as the lid. Their soft, porous texture makes them ideal for absorbing rich and structured sauces.

Tecum reinterprets this speciality with a slow-cooked, aromatic sheep ragù, a meat that has characterised Tuscan pastoral tradition for centuries. The long cooking softens the fibres and develops intense, balanced flavours, while the addition of fresh mint leaves lends a balsamic note that enhances the dish.

Ancient recipe for Testaroli with sheep ragù and mint

Ingredients

Organic testaroli from Azienda Agricola La Rita

Sheep meat with bones

Celery, carrot and yellow onion

Fresh mint

Extra-virgin olive oil

Mint-infused oil

De’Magi Stravecchio cheese

Preparation of the Testaroli with sheep ragù and mint

Chef Andrea’s words

“The preparation of the ragù begins with a high-quality sheep raised in the Mugello area. The animal is taken whole and the bones can be used to prepare a broth.

Then the meat is cut into small pieces, similar to stew cubes, browned, and then added to a mixture of celery, carrot and yellow onion. Once everything has been sprinkled in extra-virgin olive oil, a generous bunch of mint tied with string is added, and the mixture is gradually moistened with the sheep broth.

The ragù is cooked until the meat becomes tender enough to be shredded by hand.

Once the ragù is ready it’s time to cook the Testarolo.

Given its delicate structure, the Testarolo does not require long cooking; therefore, instead of boiling it in hot water, it is cooked directly in a pan for about three minutes along with the ragù, adding a little sheep broth.

When the Testarolo is ready, it is plated and finished with mint-infused oil, fresh mint, and a grating of Stravecchio vaccino Andrea De’Magi!

Enjoy your meal!”

The best wine pairing

Testaroli with sheep ragù and mint — Ph credit: Facebook.com/Tecum

For a dish with such a bold structure, a wine of strong character is essential—ideally one from the local area, respecting the short supply-chain philosophy that is so deeply rooted at Tecum.
A genuine Sangiovese—robust but not too aggressive!—is the best match to enhance the aromatic quality of the mint and the complexity of the sheep ragù, without overpowering its subtle nuances.

Naturally, Tecum’s wine list includes the perfect wine for this dish!
We’re talking about our Chianti Riserva D.O.C.G., 100% Sangiovese, vintage 2018.

The structure of the wine, with its elegant tannins, harmonizes with the intensity of the meat, while the spicy and balsamic notes on the finish pair beautifully with the herbal touch of the mint. Thanks to the long aging process, first in oak barriques and then in the bottle, its fine balance between the typical softness of long aging and the freshness of a tuscan Sangiovese make the pairing extremely fullfilling.

The result is an extremely harmonious combination of tradition and territory, capable of expressing Tuscany through authentic and complementary flavors.

Click HERE to learn more about this wine’s characteristics and suggested pairings.

About Tecum

Tecum is a gastro-restaurant but they prefer calling themselves “neighbourhood kitchen”.

The name refers to the acronym “TEstimonianze CUcina Mediterranea” or the Latin phrase that translate with “with you“, conveying the staff’s commitment to their Customers.

Their mission is to create dishes that combine Mediterranean and Tuscan traditions, favoring the use of local, traditional, and seasonal ingredients, with respect for animal welfare, environmental sustainability, and, last but not least, customer care. The dot in the center of the “C” in their logo is no coincidence: like the C in the dot, the Staff at Tecum welcomes and “embraces” Customers, guiding them on a culinary journey strongly caraterized by their philosophy. There are endless flavors to discover, thanks also to their extremely varied offering: takeout, restaurant, lunch break, aperitifs, and dinner…

If you’ve read this far, you’re probably a true food lover who appreciate authentic, local cuisine. All that’s left to do is head to Tecum and let Claudia, Francesco, Andrea, and Marcela take care of you!
Book your table at TECUM HERE

Not just cuisine…

Discover Tecum’s events—moments where cuisine, as a form of art, blends with writing, poetry, music, and much more:

Genius loci – A free gathering held twice a month on Tuesdays, created to share stories and talents.
Little Library – A space dedicated to books on philosophy, pedagogy, and psychology, freely available for borrowing.
Artist’s Wall – Free exhibition opportunities for emerging artists.

How to get there: a few tips

If you’re staying at our Agriturismo or spending time in Florence, here are a few tips on how to reach TECUM—it’s super easy!

From Fattoria di Poggiopiano

→ By bus: Line 14 from Girone to XXVII Aprile San Zanobi, then Line 17 to Toselli Bellini in 55 minutes

→ By car/taxi: 25 minutes from Fattoria di Poggiopiano

From Florence SMN Station

→ By tram: Line T2 from Alamanni Stazione Santa Maria Novella to Buonsignori Liceo Da Vinci in 15 minutes

→ By bus: Line 17 from Stazione Scalette to Toselli Bellini in 15 minutes