Torta al Testo: cooking lesson with tasting

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2 hours Cooking Lesson Tasting of “Torta al testo”


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A simple recipe and yet so precious that will treat your palate!

The "torta al testo" is an ancient Umbrian recipe of a focaccia which owes its name to the cast iron dish, the “testo”, on which the dough was cooked. Known for its flattened and flat consistency because it is not leavened, it is also known as "crescia" or "ciaccia", in fact was born as a substitute for bread, just like a solution to cook at home in a short time. The recipe for the text cake is very old indeed. Historically, two versions were made: the most widespread one made with wheat flour, and the one with corn flour, consumed in the homes of the wealthiest Umbrian families. As we have said, the plate on which this large unleavened bread is cooked is called the Testo (from the Latin "testum", the brick floor where bread and focaccia were cooked in ancient Rome), a disk about three centimeters thick, once made of clay and gravel and in more recent times cast iron. Few gestures of expert and loving hands, and we’ll find ourselves in a world of genuine flavours and aromas, in the very heart of the Umbrian culinary tradition. A simple recipe and yet so precious that will treat your palate! At the end of a class, a delicious tasting of “Torta al Testo” stuffed with all the best of local norcineria, with a glass of fine wine.
Enjoy the heart of the Umbrian culinary tradition, asting the “Torta al Testo” with local norcineria and wine.
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