Discovered torta al testo at the home of my Umbrian friends. A delicious soft flatbread cooked on a hot terracotta stone or in an iron pan called a testo. It is traditionally made in an open fire giving it an addictively smoky flavor. Totally satisfying, torta al testo can be eaten on its own, like any other bread, or with cured meats like prosciutto and coppa di testa (Umbrian head cheese).
Simple water, flour and salt (some recipes call for olive oil or a little yeast) are all that is needed to make a bread that is believed to date back to the Romans and ancient Etruscans. Modern versions are cooked on a stovetop but nothing compares to the flavor and slightly charred appearance of a torta al testo placed directly over the coals left from a wood fire.