Griddle bread · Sausage and greens
Torta al Testo
Photo: Osteria delle Taverne / Flickr · Public domain
The name comes from the Latin testum, the terracotta tiles that flatbreads were cooked on in ancient Rome.
An unleavened flatbread of flour, water, salt and bicarbonate cooked on a hot griddle, split and filled with prosciutto, grilled sausage or sausage with cooked wild greens.
Why it's made this way: It is a specialty of the province of Perugia, called crescia around Gubbio and Foligno and ciaccia in the upper Tiber valley.
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