Torta al testo
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history, it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. There are many combinations and proportions of types of flour and other ingredients, and also of different traditional recipes and modes of preparation of bread. As a result, there are wide varieties of types, shapes, sizes, and textures of bread in various regions. In Umbria we have our traditional torta al testo, a flatbread seasoned with olive oil or lard, baked on a thin flat sheet of stone, metal or earthenware called Testo. The hot torta al testo can be stuffed with prosciutto, Italian sausage and sauté vegetable, with cheese and rocket salad, or roast pork. A perfect alternative for regular bread. Storage: 45 days.
read the blog Storia della Torta al Testo
Terre Umbre flour
Now available Terre Umbre Flour –a unique mixed flour obtained by mixing special selection of grains, natural yeast and salt for the best flavor. Perfect for the preparation of homemade pizza, flatbread (focaccia) and other Italian traditional bread such as Torta al testo without spending times and effort.
To obtain a perfect cooking on the stove, Terre Umbre created Ernesto: a special pan made of aluminum for a better and more constant distribution of heat. With Ernesto, you are ready to make your own torta al testo at home, suitable also for cooking meat, fish, and vegetable without adding fat or oil.