Umbria (widespread, especially Perugia and Gubbio areas)
The emblematic flatbread of Umbria, cooked on the testo — a round cast-iron disc (originally terracotta) set directly in the embers or on a gas burner. The dough is plain (flour, water, salt, baking powder — no yeast in the classic recipe) and cooked 10 minutes per side until charred in spots. Split open while hot and filled with thinly sliced prosciutto di Norcia and wild herbs. The internal steam softens the crust enough to eat immediately.
Smoky, floury, steam-softened interior with charred exterior — the workhorse bread of Umbria, designed as a vehicle for its prized preserved meats
{"Dough: 00 flour, lukewarm water, fine salt, baking powder only — no yeast (the leavening is steam)","Hydration 55–58% — dough should be firm, slightly tacky, not sticky","Roll to 1.5cm thickness, 25cm diameter — thinner cooks too fast without interior steam","Cast iron testo preheated 10 min over medium heat — drop of water should skitter","Flip once only, after the bottom is charred in spots and the top surface looks dry"}
{"Grilled sausage (luganega umbra) with stracchino is the winter variant; rocket and pecorino for summer","The testo can cook on a barbecue directly over charcoal for maximum smokiness","Day-old torta al testo re-crisps beautifully on the testo again — the flatbread is infinitely adaptable"}
{"Using yeast: creates a very different bread (more bready, less flatbread character)","Too thin: no steam pocket forms, bread becomes a cracker","Filling before it steams open: cuts off the steam that softens the crumb"}
La Cucina Umbra — Fernanda Gosetti