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Torta al testo

torta al testo umbria
Torta al testo
Print Recipe
Torta al testo is an Umbrian flat bread of very ancient origins. It is eaten with cold cuts or sausages and spinach, or can be served alongside a meat or fish dish with a sauce. The term “testo” is the name of the refractory stone on which it is cooked. Documents testify to its existence as far back as the ancient civilizations of the Umbrians and Romans. Torta al testo is, and was, the staple food of Umbrian peasant cooking: made of ingredients that are easy to find, it is often used as a substitute for bread. Although it is a traditional food, torta al testo is exceptionally modern. It is found regularly at meals in Umbria and is also an alternative and typical street food.
Servings Prep Time
1 Torta al testo 10 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
1 Torta al testo 10 minutes
Cook Time Passive Time
15 minutes 30 minutes
Torta al testo
Print Recipe
Torta al testo is an Umbrian flat bread of very ancient origins. It is eaten with cold cuts or sausages and spinach, or can be served alongside a meat or fish dish with a sauce. The term “testo” is the name of the refractory stone on which it is cooked. Documents testify to its existence as far back as the ancient civilizations of the Umbrians and Romans. Torta al testo is, and was, the staple food of Umbrian peasant cooking: made of ingredients that are easy to find, it is often used as a substitute for bread. Although it is a traditional food, torta al testo is exceptionally modern. It is found regularly at meals in Umbria and is also an alternative and typical street food.
Servings Prep Time
1 Torta al testo 10 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
1 Torta al testo 10 minutes
Cook Time Passive Time
15 minutes 30 minutes
Ingredients
Servings: Torta al testo
Instructions
  1. First of all make sure to have a refractory stone (a heat-resistant stone like a pizza stone) to cook the bread over coals, or a cast iron pan to cook it on the stove.
  2. Pour the flour on a large board, add the baking powder, salt and water and knead until you have a smooth, soft dough.
  3. Spread olive oil over the dough and let it rest covered with a tea towel for approximately half an hour.
  4. Flatten the dough into a round approximately 2 cm thick and around the same size in diameter as the stone or griddle you have available.
  5. Place the bread on the preheated stone or griddle and make holes in it with a fork.
    Torta al testo still to be cooked Umbria
  6. After approximately 5 minutes a crust will form on the side facing the fire, turn it and poke holes in it with a fork on the other side.
  7. When a crust forms on this side as well, the bread is ready.
Recipe Notes

Stuff the bread as desired and serve.

If you want to give dining companions the opportunity to choose their filling, or if the flat bread is used in place of bread for meats served with a sauce, take the following considerations in mind so it doesn’t soften too much while it is on the table.

I suggest breaking it with your hands and not placing it down flat but in groups of two or three pieces that rest on their sides holding each other up.

Torta al Testo can be stored in a tightly sealed plastic bag for a day, but is best if eaten immediately.

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