DISH RESEARCH · Bread
Torta al testo
Also known as: Ciaccia, Pizza sotto il fuoco, Umbrian crescia
GialloZafferano’s selected torta al testo kneads flour, water, olive oil, salt and bicarbonate into an Umbrian flatbread. Two round discs cook on the testo and become lukewarm before splitting for a filling.
About Torta al testo
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
GialloZafferano’s selected torta al testo is an Umbrian flatbread cooked on its namesake griddle. This version uses a simple flour-and-water dough enriched with olive oil and raised with bicarbonate.
Flour and bicarbonate are combined before salt and water enter the bowl. Olive oil follows, and the mixture is kneaded until smooth and even.
The covered dough rests briefly in the refrigerator while the testo heats. It is divided into two portions, each rolled into a broad, round disc.
Each disc cooks directly on the hot griddle. Brown speckles developing underneath signal the point to turn it and finish the second side.
The cooked bread is allowed to become lukewarm before it is split and filled. The selected recipe makes the bread itself, leaving the eventual filling to the serving choice.
Ingredients in Torta al testo
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Baking Sodaother
- Olive oilcooking medium
- Saltseasoning
- Wheat flourbase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Umbrian-style