
Dish
Testa di Turco
Testa di Turco is made from a dough of flour, sugar, yeast, and milk. The dough is flavored with anise and braided before being topped with sugar and almonds. The bread is then baked until golden brown. This bread is best enjoyed fresh and at room temperature.
Origins and history
Testa di Turco is believed to have originated in the southern region of Italy. It is a popular bread during the Easter season.
Dietary considerations
Testa di Turco is not suitable for those with gluten or nut allergies.
Variations
Variations of Testa di Turco can include different toppings such as cinnamon or raisins.
Presentation and garnishing
Testa di Turco can be presented on a platter with a sprinkle of powdered sugar and a few whole almonds for garnish.
Tips & Tricks
When braiding the dough, be sure to tuck the ends under to prevent unraveling during baking.
Side-dishes
Testa di Turco can be served with a side of fresh fruit or cheese.
Drink pairings
Coffee or tea are great drink pairings for Testa di Turco.
Delicious Testa di Turco recipes
More dishes from this category... Browse all »

Anpan
Japanese cuisine

Antakya künefesi
Turkish cuisine

Apfelstrudel
Austrian cuisine

Appelflap
Dutch cuisine

Apple Cider Doughnut
American cuisine

Asabi
Lebanese cuisine

Asawer
Lebanese cuisine

Athirasa
Sri Lankan cuisine
More cuisines from this region... Browse all »

Abruzzese and Molisan cuisine
Savory, Earthy, Rustic, Hearty

Apulian cuisine
Fresh, Savory, Rustic, Simple

Arbëreshë cuisine
Savory, Tangy, Herbaceous, Spicy

Basilicatan (Lucanian) cuisine
Savory, Earthy, Rustic, Hearty

Ligurian cuisine
Light, Delicate, Herbaceous, Salty

Lombard cuisine
Rich, Savory, Meaty, Cheesy

Neapolitan cuisine
Bold, Savory, Spicy, Tangy, Fresh

Roman cuisine
Fresh, Light, Herbaceous, Tangy, Savory