Torta al Testo
Torta al Testo is Umbrian bread cooked on a stone ("testo"), a flat disc made without yeast or with just a pinch of baking soda. It's filled with sausage and stracchino cheese, prosciutto and arugula, or wild herbs.
The quintessential Umbrian street food, you'll find it at every local festival and food stand throughout the region.
Preparation
- 1
Mix together flour, water, olive oil, salt, and baking soda.
- 2
Divide into 4 portions and stretch into 20 cm discs, about 5 mm thick.
- 3
Heat the griddle (or cast iron skillet) over medium-high heat.
- 4
Cook the discs for 4-5 minutes on each side.
- 5
Cook the sausage on the grill or in a skillet.
- 6
Cut the Torta al Testo in half and fill with sausage, stracchino, and arugula.
Chef's Tips
Torta al Testo is cooked on a stone or very hot cast iron skillet. It should have dark spots on the surface. Serve while piping hot.