Torta al testo
The "torta al testo" has been known since ancient times. Typical of the Perugian tradition, it is a flatbread of flour, water, olive oil, a pinch of salt and, if you want to raise it a little, a pinch of baking soda or brewer's yeast. The bread owes its name to the "testo", the flat refractory stone made red-hot by the fire and originally used for its baking, but in Umbria they also call it "crescia", "torta del panaro" or "pizza sotto il fuoco" (Terni). Elaborated in the family especially in the province of Perugia, it was a substitute for leavened bread.
In the Gubbio area, the "crescia" was cooked in the traditional "panieri" (testi) leaning against the fireplace of the peasant houses next to the fire. The occasions to prepare it were those related to the great work of the fields (harvesting, harvesting, killing the pig), when it was necessary to satiate robust appetites with a food that was difficult to digest and that would save the most precious bread. Today, torta al testo can be enjoyed plain or stuffed with ham, salami, cooked sausage, boiled vegetables, porchetta, stracchino cheese and rocket.
A very ancient bread, the torta al testo. Known as "crescia" in the Gubbio area (not to be confused with crescia with cheese from the Marche region or crescia sfogliata), called "torta del panaro" or "pizza sotto il fuoco" in Terni, it is a specialty that could resemble a piadina. It is served in typical Umbrian trattorias accompanied by mixed cured meats, grilled sausages, fresh vegetables and sautéed chicory. For the peasants, it was a poor but substantial bread, which was carried into the fields during the harvest, the grape harvest or the wheat harvest. Bread was a luxury, so it was necessary to save it and consume a product that was just as filler and quick to make on a daily basis. Originally, the ingredients to make it were flour, water and salt. In today's recipes, yeast or baking soda are added, there are those who use corn flour or those who even add an egg to give more color and substance, those who use milk to ensure greater internal softness. Finally, the name "torta al testo" derives from the tool used to bake this simple bread: a disc of brick resting on burning embers. Today you can use a cast iron text for the stove at home or a non-stick pan (like the one used for pan pizza), although in this case the result will not be quite the same.
INGREDIENTS
Flour 500 gWater 250 gExtra virgin olive oil 20 gSalt up to 10 gBaking soda 5 g
PREPARATION
To prepare the torta al testo, pour the flour and baking soda into a bowl, then add the salt and water. Add the oil and stir with a spoon to combine the ingredients, then transfer the mixture to the work surface and continue kneading. When the dough is smooth and homogeneous, transfer it to the bowl, cover with plastic wrap and let it rest in the refrigerator for 30 minutes. After this time, heat the pan (the testo) over low heat. Take the dough and divide it into 2 portions of about 350 g each. Roll out each portion with a rolling pin until you get a disc with a diameter of about 25 cm. Place a disc of dough on top of the hot text and cook over low heat for a few minutes. When brown spots begin to form on the underside, turn it over to the other side and cook for a couple of minutes. Remove the testo cake from the pan and let it cool while you proceed with the baking of the second one. Your torta al testo is ready to be cut in half and filled!
PRESERVATIONThe torta al testo can be kept at room temperature for 2 days, closed in an airtight container.
The "torta al testo" has been known since ancient times. Typical of the Perugian tradition, it is a flatbread of flour, water, olive oil, a pinch of salt and, if you want to raise it a little, a pinch of baking soda or brewer's yeast. The bread owes its name to the "testo", the flat refractory stone made red-hot by the fire and originally used for its baking, but in Umbria they also call it "crescia", "torta del panaro" or "pizza sotto il fuoco" (Terni). Elaborated in the family especially in the province of Perugia, it was a substitute for leavened bread.
In the Gubbio area, the "crescia" was cooked in the traditional "panieri" (testi) leaning against the fireplace of the peasant houses next to the fire. The occasions to prepare it were those related to the great work of the fields (harvesting, harvesting, killing the pig), when it was necessary to satiate robust appetites with a food that was difficult to digest and that would save the most precious bread. Today, torta al testo can be enjoyed plain or stuffed with ham, salami, cooked sausage, boiled vegetables, porchetta, stracchino cheese and rocket.
A very ancient bread, the torta al testo. Known as "crescia" in the Gubbio area (not to be confused with crescia with cheese from the Marche region or crescia sfogliata), called "torta del panaro" or "pizza sotto il fuoco" in Terni, it is a specialty that could resemble a piadina. It is served in typical Umbrian trattorias accompanied by mixed cured meats, grilled sausages, fresh vegetables and sautéed chicory. For the peasants, it was a poor but substantial bread, which was carried into the fields during the harvest, the grape harvest or the wheat harvest. Bread was a luxury, so it was necessary to save it and consume a product that was just as filler and quick to make on a daily basis. Originally, the ingredients to make it were flour, water and salt. In today's recipes, yeast or baking soda are added, there are those who use corn flour or those who even add an egg to give more color and substance, those who use milk to ensure greater internal softness. Finally, the name "torta al testo" derives from the tool used to bake this simple bread: a disc of brick resting on burning embers. Today you can use a cast iron text for the stove at home or a non-stick pan (like the one used for pan pizza), although in this case the result will not be quite the same.
INGREDIENTS
Flour 500 g
Water 250 g
Extra virgin olive oil 20 g
Salt up to 10 g
Baking soda 5 g
PREPARATION
To prepare the torta al testo, pour the flour and baking soda into a bowl, then add the salt and water. Add the oil and stir with a spoon to combine the ingredients, then transfer the mixture to the work surface and continue kneading. When the dough is smooth and homogeneous, transfer it to the bowl, cover with plastic wrap and let it rest in the refrigerator for 30 minutes. After this time, heat the pan (the testo) over low heat. Take the dough and divide it into 2 portions of about 350 g each. Roll out each portion with a rolling pin until you get a disc with a diameter of about 25 cm. Place a disc of dough on top of the hot text and cook over low heat for a few minutes. When brown spots begin to form on the underside, turn it over to the other side and cook for a couple of minutes. Remove the testo cake from the pan and let it cool while you proceed with the baking of the second one. Your torta al testo is ready to be cut in half and filled!
PRESERVATION
The torta al testo can be kept at room temperature for 2 days, closed in an airtight container.
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