Torta al testo


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Torta al testo, also known as crescia, is a traditional unleavened bread hailing from the heart of Umbria, in central Italy. Its origins date back to the Roman Empire, when these round flatbreads were cooked on large brick disc called testum. These days, the name testo refers to the cast iron pan on which the torta ––a word otherwise associated with ‘cake’–– is traditionally cooked.

Lacking a testo (or similar pan), the next best thing on which to cook this torta is a pizza stone. In a hot oven, the torta is ready in a matter of minutes and with very little hassle. Truly, it couldn’t be easier to make.

Torta al testo is best enjoyed freshly made, as a snack or antipasto, alongside your favourite cured meats and cheese. Pecorino and prosciutto di norcia are natural pairings.




Torta al testo

  • 500g of plain flour
  • 1 pinch of sea salt
  • 1/2 tsp bicarbonate of soda
  • 20ml of extra virgin olive oil
  • 250ml of water, lukewarm
In a large bowl or in a stand mixer, stir together the flour, salt and baking soda. Add the oil and water and knead until you have a smooth and elastic ball of dough. Cover it with a tea towel and leave to rest for 10 minutes
Preheat the oven to 180°C/gas mark 4. Place a pizza stone inside to heat up, too
Divide the dough into two equal parts. Dust your work surface with flour and, using a rolling pin, roll out the first piece into a thin disc. Pierce the entire surface with a fork to avoid it puffing up while cooking
Carefully lay the disc on the hot stone (use the rolling pin to help with this operation) and bake for 8–10 minutes. Remove the torta from the oven and allow it to cool slightly. Repeat with the second piece of dough
Serve warm or at room temperature, with cured meats and cheese
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