Testaroli, also called testarolo, is a thin, spongy pasta or bread from Italian cuisine, made from water, flour and salt and prepared in large circular sheets before being sliced into diamond or rectangular shapes. It is a dish of the Lunigiana region and is described as an ancient pasta tracing to the Etruscan civilization, called among the earliest recorded forms of pasta. Testaroli is also native to the southern Liguria and northern Tuscany regions of Italy.
Facts
Origin Region Connections
In Cuisine
Source Testaroli, Wikipedia
Uses Ingredient
Source Testaroli, Wikipedia
In the Other Atlases
- Also in Geography Atlas: Italy, originated there.
Sources
1. Testaroli, Wikipedia
Lead paragraph, second sentence
A common dish in the Lunigiana region and historical territory of Italy, it is an ancient pasta originating from the Etruscan civilization of Italy.
- Uses Ingredient: Water, Infobox main_ingredient field: Flour, water
In Cuisine: Italian Cuisine, lead paragraph
Testaroli, sometimes referred to as testarolo, is a type of thin spongy pasta or bread in Italian cuisine that is prepared in circular sheets using water, flour, and salt, which is then sliced into diamond or rectangular shapes.
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