| Oxford: Clarendon Press, 1982, 1985 reprinting, p | Piccolo Dizionario Etimologico Ligure - L'origine, la storia e il significato di quattrocento parole a Genova e in Liguria |
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| The flattening of the dough, how long you take to roll out the dough, as well as the cooking time | It is often dipped in milk or in at breakfast and eaten warm and wet |
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| Whole or sliced fresh rosemary leaves may be used, as can dried rosemary | The word is derived from the focus 'hearth, place for baking' |
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| Whole Foods Italians have influenced Tunisian cuisine for decades | It may be garnished with sprigs of fresh rosemary after baking and sprinkled with salt |
[ ] Outside Liguria, the word usually refers to the Genoese variants.
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