FLOUR, WATER BAKING SODA AND

SALT.

In some cases, bicarbonate can be replaced by the use of sparkling water while in some local variants, the torta al testo can also be flavoured with milk, eggs, pecorino of Norcia, butter and pepper.

1.

The preparation begins by pouring the flour on a pastry board, adding a pinch of salt, a pinch of bicarbonate and water, in sufficient quantities to obtain a firm but soft dough.

2.

A disc of the same diameter as the text is then obtained which is then pierced with the prongs of a fork. At this point, the text is placed on the flame and, when the plate is hot, a handful of flour is thrown on the surface. When this flour becomes dark, but without burning, it means that the text is ready.

3.It is only at this moment that the cake should be placed on the text, cooking it on both sides until it becomes crunchy on the outside and soft on the inside.

4.

Tradition has it that the torta al testo was topped almost exclusively with grilled sausage and field vegetables cooked and sautéed in a pan, cold cuts of all kinds but mainly ham and local cheeses.

A very easy recipe? Not really, as Maria will be able to tell you, who – according to common sentiment – makes the “best cake ever”. We are in Umbria, along the coasts of Lake Trasimeno, and her restaurant, Faliero, is a must for anyone passing along the Regional Road 599. Here, in 1969, it all started with a small kiosk run by Maria who, together with her grandmother Pompilia, kneaded the cake by hand (called simply that in these parts), cooking it on an always-lit hearth. More recently, it was the Cukuc – Food and Mood company that made the torta al testo known during events around the Italian peninsular, which eliminates the bicarbonate from the ingredients and adds extra virgin olive oil. The non-use of yeast obviously remains out of the question. Cuckuc proposes the most classic toppings: grilled Umbrian sausage, Norcia ham and, in the vegetarian version, wild herbs or soft cheese and rocket.

At Faliero's, on the other hand, it is possible to find the cake in decidedly more numerous variations, but also used as a bread to accompany the dishes offered by the kitchen.