This flat bread is similar to the famous version from the Emilia Romagna region. The name derives from the traditional way it is cooked on a “testo”, a stone disk with a diameter of approximately 30 cm which was heated in the fire and then used to cook the dough. Today, the traditional “testo” has been replaced by cast iron disks which can also be used on a standard gas stove. Of course, the result is not the same as the one made with the traditional technique. An excellent accompaniment to prosciutto ham it can be filled with any type of cold cut in addition to sautéed vegetables and roasted pork sausages. A popular version is made with stracchino cheese and arugula. Great as a second course, this savoury bread is commonly found on menus in restaurants and taverns.
Province of Perugia.