Taste and atmosphere
About
A traditional flatbread from the Umbria region, dating back to ancient Roman times, cooked on a heavy cast stone disk.
Flavors, dishes and restaurants
Cuisine
Ingredients
- 500g flour
- About 250ml water or milk
- 1 packet of baking powder or a pinch of baking soda
- 2 tablespoons olive oil
- A pinch of salt
Preparation
- Mix flour, baking powder, salt, olive oil, and liquid together to form a soft dough.
- Roll out the dough into a round disk about 1-2 cm thick using a rolling pin.
- Thoroughly heat the cast-iron plate called 'testo' or a heavy non-stick skillet.
- Place the dough on the hot surface, prick it all over with a fork, and cook both sides until golden brown.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
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