Torta al Testo is an Italian classic of Umbria, a region in Central Italy.

Torta al testo is an ancient type of flat bread “baked” on a flat pan. The torta al testo is served filled with prosciutto, sausage or stracchino cream cheese and arugula.

It is part of the recipes which are simple but just delicious.

Here is the recipe:

Torta al Testo Umbrian style:

600 gr of flour (4.5 cups)

1/2 spoon bicarbonate

1/2 spoon of salt

400 ml water (13,5 oz)

Preparation

Put the flour in a bowl, add bicarbonate and salt and little by little the water. Mix it well with a fork and put the dough on a wooden board. Work it with your hands for around ten minutes until is smooth and even.

Form a ball and spread it out until you have a round form of a height of 1 cm (0,4 inches).

Prick it all over with a fork to avoid bubbles.

Heat up the “testo” – the flat pan. To see if it hot enough, put some flour on top. If it turns brown it is hot enough.

Put the flat dough on the pan and turn it a few times while baking it.

Fill it with sausage, prosciutto and stracchino cream cheese and arugula.

Italian food at its best. Enjoy your torta al testo with a nice glas of red Italian wine !