 This book also states that when it is baked to a crisp texture, it can be consumed in the style of a bread, whereas when baked less, it may have a spongy and soft texture, like a pasta.Cooking methods vary in different areas of Italy, and some of these methods are traditional in nature.Testaroli is sometimes served with pesto sauce, which is a common addition to it in the Liguria and Tuscany regions of Italy.