Torta al Testo Umbra con Erbe e Prosciutto
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.