Label
All
0
Clear all filters

Antonio Carluccio, Priscilla Carluccio

Testa, Testina

Head

Appears in
Carluccio's Complete Italian Food
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

Testa is the head of pork and testina the head of veal. Pork head is used mainly in the south to make cotechino or salame cotto, while veal head is mainly used in the north of Italy as part of bollito misto. Testina also refers to the head of a sheep or goat and is popular in central and southern Italy, where it is baked in the oven. The head is usually sold cut in half so that it can be spiced and eaten more easily.

Salam d’la Duja on Sale in Piedmont.

Zampi and Trippa in the Florence market.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ

Related Reference

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ
The licensor does not allow printing of this title