The Torta al Testo is an ancient Umbrian recipe: a focaccia mixed and cooked on a cast iron plate, then filled with the best of the local butcher’s pork products. It is a regional classic, little known elsewhere particularly in northern Italy.
Today, on the wave of new regional casual restaurants and street food made in Italy, it pops up in Milan and makes this tradition known. A celebration for bread-making, piadina, and carbohydrate lovers.
The Umbrian-style bistro
PreTesto brings to Milan the ancient gastronomic culture of Umbria with a bistro & shop that offers traditional cuisine, including the real Torta al Testo, cold cuts and cheeses, soups, tagliolini with Norcia truffle, Florentine steak, pork and the torta burger, hamburgers with Chianina or chicken meat, enclosed in the ‘text cake’ for the first time as a sandwich version. For lunch, big salads dressed with Umbrian extra virgin olive oil. Genuine ingredients and regional tradition in a fast and metropolitan environment. Drink 100% Umbria too, from wines to craft beers.
The easy recipe of the Torta al Testo
Ingredients
3 cups flour, 1 cup sparkling water, ½ oz yeast, 2 tbsp olive oil, 1 tsp salt
Knead everything together and let it rest for two hours. Spread it out into a round shape, height 1 cm. Cook in a non-stick pan without seasoning. Fill it for extra flavor with pork and cheese, strictly Umbrian! The Torta al Testo at PreTesto is also available in other variations, in addition to the classic version, with turmeric, rosemary, sage - an idea to try.