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Fresh pasta and products from the bakery

Torta al formaggio
This is a round, savoury pie, typical of the Easter season. Ingredients: Type...
Torcolo of S. Costanzo
This is a ring-shaped cake, typical of the Perugia area. It is cut to look like...
Torciglione
This is a cake made with almonds, which is spiral- shaped and resembles a...
Strufoli
These are fried pastries, which are round or long in shape. They are soaked in...
Stinchetti
Stinchetti, also called “bones of the dead”, are biscuits, shaped like the...
Schiacciata al formaggio
The schiacciata al formaggio is a flat “focaccia” bread, typical of Umbria...
Rocciata
This is a sweet, puff pastry with a filling, rolled into the shape of a snake....
Pinolate
Pinolate are round pastries made with almonds and pine nuts. They are a...
Pinoccate
These are little diamond-shaped sweets made of sugar and pine nuts (white with...
Pici
Pici is very common in municipalities of Castiglione del Lago, Panicale and...
Passatelli
Passatelli are a kind of short cylindrical pasta (or soup) with a rough surface...
Pan Nociato
This recipe, which is very similar to the one still in use today, first...
Pan Mostato
A bakery product similar to a filetta loaf of bread. Ingredients: Soft wheat...
Pane di strettura
Bread in the shape of long filone and/or filetta loaves. This bread is made in...
Pampepato
  This is a round cake, traditionally from Terni and of rural origin....
Pammelati
Pamellati are small cakes, similar to croquettes, and are made of: breadcrumbs,...
Nociata
Nociata is a hard pastry made with walnuts and honey. The other ingredients...
Mostaccioli
These are small, dry biscuits made with grape must and are ring-shaped or...
Fave dei morti
These are small pastries made according to tradition on 2nd November, the day...
Crescionda
The Crescionda is a low, soft cake, made up of three layers: the bottom layer...
Cresciole e Ciccioli
Cresciole di Ciccioli or in local dialect ‘n ch’i ciccioli, is a round or...
Ciriole
The ciriola is long pasta with a square cross-section, traditionally made with...
Ciaramicola
The Ciaramicola is a typical Easter cake of Perugia. It is a ring-shaped cake,...
Castagnole
Castagnole are small fried dumplings soaked in alchermes liqueur or sprinkled...
Brustengolo
This was traditionally a poor people’s cake, once made with corn flour, which...
Bringoli
Bringoli (called bringoli or brigonzoli in Lisciano Niccone and biche in Fabro)...
Attorta
Attorta is a typical Umbrian sweet pastry made from short crust pastry rolled...
Tozzetti
Almond pastries. Ingredients: almonds, sugar, eggs, margarine, flour, Vin Santo...
Torta al testo PDF Print E-mail

 

The "torta al testo" is a very old traditional food of Perugia. It is a flat bread made from flour, water, olive oil, a pinch of salt (to make it rise, a pinch of baking of soda or beer yeast may be added). Its name comes from “testo”, a flat refractory stone heated on the fire until red hot and originally used for cooking the bread. It is also known as “crescia” (in Gubbio), “torta del panaro” (baker’s cake) or “pizza sotto il fuoco” (pizza under the fire) (in Terni).

It is very inexpensive and easy to make and Umbrian families often used it instead of bread. In the Gubbio area, the “crescia” was made in the traditional “panieri” (testi) containers, which were placed on the fireplaces of the country folks’ homes, near the fire. This bread was prepared when major work in the fields was happening (harvesting, grape harvest, killing of the pig), in order to satiate big appetites with a food that is hard to digest, in order to save on precious bread. Today, the torta al testo is eaten on its own or filled with ham, cooked sausage, boiled vegetables, roast pork, Stracchino (soft fresh cheese) and rocket.

Ingredients: Soft wheat flour, water, salt, baking powder. Variations: As well as the above ingredients, the following may be added: vegetable oil or olive oil, Parmesan and/or Pecorino cheese, eggs, baking soda.

Preparation method: The ingredients are mixed by hand until a soft, smooth dough is obtained. This is then rolled out with a wooden rolling-pin on a wooden rolling-board, making flat, round breads, which are then pricked with a fork. These are cooked on the testo, or panaro, previously heated on a heating source. The bread should be turned over on the testo several times until it is cooked.

Storage: The product should be kept in a cool, dry place and eaten preferably the same day.


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