Text cake with vegetables: recipe for making it at home.

Why is it called text cake? 

The name torta al testo is derived from the traditional cast-iron disk (called a testo), on which the dough is baked, the name of which is descended from the Latin word "testum." This special utensil is perfect for baking flatbreads, as it transmits heat evenly (preventing some parts from burning) and keeps it for a long time.

The testo, already used in ancient Rome, was nothing more than an earthenware tile on which flatbreads were prepared. This cooking technique was mainly used by soldiers, who used to cook their food quickly and by makeshift means.

The torta al testo, one of many regional recipes based on unleavened bread, was prepared in the past as a substitute for real bread during harvests and harvests, as it was ideal for feeding many mouths after a busy day's work.

Today this specialty can be bought in many bakeries, filled with cold cuts, cheeses and vegetables, but the homemade one is something else entirely...

Preparation tips for our text cake

The recipe for torta al testo with vegetables is quick and easy, and all that is needed for the dough is water, salt, oil and flour, but these need to be worked in the right way:

• As for flour, it uses "00" type wheat flour , perfect for making bread and cakes. We used the Farina per Torta al Testo Farchioni, made from fine Umbrian grains, carefully selected and processed with traditional methods, subjected to a slow milling process that does not alter the properties of gluten, which is essential to give tightness to the dough.
• Regarding water, we recommend that you do not use tap water, as it often contains a lot of dissolved salts, which risk making the dough too tough and not very fragrant, and it is laced with chlorine, which could alter the taste of the cake. Ideally, use bottled mineral water, possibly sparkling, as the carbon dioxide it contains creates micro-bubbles inside the dough, making it more fragrant.
• As for the oil, it is a must to use extra virgin olive oil, which is healthy and light, ideal for giving that extra touch of flavor to the dough and also perfect for cooking chicory, thanks to its high smoke point, which holds all types of cooking perfectly.
• We chose the extra virgin olive oil Il Casolare Biologico Farchioni, unfiltered, cold extracted, with the characteristic scent of freshly pressed olives, bottled as it comes out of the mill, perfect to give this simple and mouthwatering recipe that extra touch that makes it unique.