Torta al testo with vegetables: making it at home!


Torta al testo with vegetables: making it at home!

Olio Farchioni
5 from 3 votes
Did you ever tried the Umbrian flatbread? With the right oil even water and flour become irresistible. Here's the recipe!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer
Cuisine Italian
Servings 4 people
Calories 200 kcal


  • 500 gr Soft flour
  • 500 ml Sparkling water
  • 400 gr Chicory
  • 10 gr Il Casolare Extra virgin olive oil
  • to taste Salt


  • Pour the flour in a large bowl surface, then add salt, oil and water.
  • Knead for several minutes until the dough is smooth.
  • Let the dough rest a while under a towel.
  • Roll it out with a wooden rolling pin to form a 2 cm-thick disk.
  • Place the flatbread on a piping hot “testo” (cast-iron or non-stick pan) and cook till it looks evenly golden and crisp.
  • Prick the entire surface with a fork.
  • Thoroughly wash the chicory.
  • Sauté the garlic clove in oil.
  • Add the chicory and cook until it's thoroughly wilted.
  • Use a serrated knife to split your flatbread horizontally.
  • Spread the chicory on the bottom slice and put the top back on.
  • Cut into wedges and serve.


Torta al testo is typical of Umbrian cuisine: flat focaccia made with water and flour (no yeast), also known as caccia or crescia. Today we will give you the tips you need to make it at home in a pan.

Why is it called torta al testo?

The name Torta al testo derives from the traditional cast-iron disc used to cook the dough, called testo from the Latin word “testum”. This special utensil is perfect for baking focaccia, as it evenly spreads the heat (preventing some parts from burning) and retains it for a long time.

The testo used in ancient Rome was just a clay tile on top of which focaccia was cooked. This cooking technique was mainly used by soldiers, who had to cook their food quickly and with makeshift utensils.

Torta al testo is one of many regional recipes based on unleavened bread. In the past, it was prepared as a substitute for real bread at harvest time when many mouths had to be fed after a hard day’s work.

Today this specialty can be bought in many bakeries, filled with cold cuts, cheese and vegetables, but the homemade version is another thing entirely …

Torta al testo: preparation tips

This is a quick and easy recipe. To prepare the dough you will only need flour, water, salt and extra virgin olive oil, but the mixing process will require extra care:

  • Use “00” soft wheat flour, perfect for preparing bread and cakes. We opted for the Farchioni Farina per Torta al Testo, obtained from carefully selected superior Umbrian varieties of wheat processed according to traditional methods: slow milling does not alter the properties of gluten, essential to give firmness to the dough.

  • We advise not to use tap water, as it often contains dissolved minerals, which might add tenacity to the dough and subtract fragrance from it. Moreover, tap water contains chlorine, and this might alter the taste of the dough. We recommend using bottled sparkling water: the presence of carbon dioxide develops microbubbles inside the dough, adding to its fragrance.

  • It is essential to use extra virgin olive oil, the healthy and light solution which will give an extra touch of taste to the dough. You will also need extra virgin olive oil to pan-fry your chicory because its high smoke point makes it a good choice for most cooking methods.

  • We selected the Il Casolare Biologico Farchioni Extra Virgin Olive Oil. It is organic, unfiltered and cold-extracted. Bottled right after milling, it retains the characteristic scent of freshly pressed olives which will make this simple and delicious recipe unique.

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