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Torta al testo with vegetables: making it at home!

Olio Farchioni
Did you ever tried the Umbrian flatbread? With the right oil even water and flour become irresistible. Here's the recipe!
5 from 2 votes
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.



Calories: 200kcal