Testaroli - Wikipedia

Step 1

^ "Yet in Pontremoli there is not a single restaurant that does not offer testaroli, morning and evening, daily brought fresh from the villages surrounding the town, at midday and the evening as well."[8] ^ "The local culinary speciality is a type of large pancake-like pasta, testaroli, available in any one of the town's ..."[11] ^ Pesto here is served with primitive pasta called testaroli—a crêpe-like Ligurian concoction that is rolled out and pan-fried, then cut up in spongy ...[14] ^ This centuries-old pasta dish is prepared like a pancake in a hot skillet, then ... Once testaroli are cool, cut into diamond-shaped pieces about 6 ...[1] ^ a b "When baked to soft and spongy, (a state reached in several different ways, each traditional to its own area), tesatroli straddle the line between bread and pasta."[3]

Step 2

^ a b c d .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Dunn, Elizabeth Gunnison (December 13, 2013). "Historical Recipes Are the Next Big Thing". The Wall Street Journal. Retrieved March 5, 2016. (subscription required) ^ a b Negrin, M. (2002). Rustico: Regional Italian Country Cooking. Clarkson Potter/Publishers. p. 48. ISBN 978-0-609-60944-6. ^ a b c d Kasper, L.R. (1999). The: Italian Country Table. Scribner. p. 318. ISBN 978-0-684-81325-7. ^ a b c Pyenson, Luke (July 30, 2013). "Genovese pesto 'pancake'? Perfetto!". The Boston Globe. Retrieved March 5, 2016. (subscription required) ^ a b c White, A.; Varney, J. (2012). Philadelphia Chef's Table: Extraordinary Recipes from the City of Brotherly Love. Chef's Table. Lyons Press. p. 94. ISBN 978-0-7627-8944-3. ^ a b c d e f g h May, T. (2005). Italian Cuisine: The New Essential Reference to the Riches of the Italian Table. St. Martin's Press. p. 152. ISBN 978-0-312-30280-1. ^ a b Viaggio in Toscana. Alla scoperta dei prodotti tipici. Ediz. inglese. Progetti educativi. Giunti Editore. 2001. p. 41. ISBN 978-88-09-02453-3. ^ Swiss Review of World Affairs. 1986. p. 18. (subscription required) ^ a b Johns, P.S.; Wyner, A. (2011). Cucina Povera: Tuscan Peasant Cooking. Andrews McMeel Publishing. p. 18. ISBN 978-1-4494-0238-9. ^ a b c d e Touring Club of Italy (2005). Authentic Tuscany. Authentic Italy Series. Touring Club of Italy. p. 122. ISBN 978-88-365-3297-1. ^ Tuscany & Umbria: The Rough Guide. Music rough guide. Rough Guides. 2009. p. 259. (subscription required) ^ Loaldi, P. (2011). Pasta fatta in casa. Fatti in casa (in Italian). Gribaudo. p. 118. ISBN 978-88-580-0285-8. ^ a b Fodor's Italy 2016. Full-color Travel Guide. Fodor's Travel Publications. 2015. p. pt899. ISBN 978-1-101-87899-6. ^ Marcus, J.S. (July 29, 2014). "In Search of Perfect Pesto". The Wall Street Journal. Retrieved March 5, 2016. (subscription required) ^ a b c d Bugialli, G.; Dominis, J. (1992). Giuliano Bugialli's Foods of Tuscany. Stewart, Tabori & Chang. pp. 120–121. (subscription required) ^ Honore, C. (2009). In Praise of Slow. Knopf Canada. pp. 78–79. ISBN 978-0-307-37351-9. ^ a b Kummer, C.; Schlosser, E.; Petrini, C. (2013). The Pleasures of Slow Food: Celebrating Authentic Traditions, Flavors, and Recipes. Chronicle Books. p. 15. ISBN 978-1-4521-3380-5. ^ a b Keahey, J. (2014). Hidden Tuscany: Discovering Art, Culture, and Memories in a Well-Known Region's Unknown Places. St. Martin's Press. p. 10. ISBN 978-1-250-02431-2. ^ Fraioli, J.; Curti, J.O.F.L. (2009). Food Festivals of Italy: Celebrated Recipes from 50 Food Fairs. Gibbs Smith, Publisher. p. 128. ISBN 978-1-4236-0967-4.