Umbria
Torta al Testo with Gran Biscotto, Umbrian pecorino cheese, olive paste and mesclun salad
Welcome to Umbria, the region with the richest heritage of olive cultivars in Italy. The entire area, historically associated with pastoralism and the production of pecorino cheese, is well-worth exploring and savouring.
Torta al Testo
When you cut a really hot Torta al Testo flatbread in half…
and fill it with soft, fragrant slices of Gran Biscotto…
Olive paste
…then add a layer of olive paste, it will put a huge smile on your face!
Abbinamenti e approfondimenti a cura dell'Università di Scienze Gastronomiche di Pollenzo
Recipe
Torta al Testo with Gran Biscotto, Umbrian pecorino cheese, olive paste and mesclun salad
Ingredients:
- 1 Torta al Testo
- 150 g Pecorino di Norcia
- 300 g Gran Biscotto
- 150 g olive paste
- mesclun salad
- extra-virgin olive oil
- red wine vinegar
Instructions:
Cut the flatbread into triangles and warm both sides in a frying pan.
Cut each triangle in half horizontally and fill them with the olive paste and mesclun salad seasoned with oil and vinegar. Add the Gran Biscotto and wedges of pecorino cheese.
Finally, add a few more small dollops of olive paste, close the sandwich and serve while still hot.
In Umbria with Lello Panello and Elena Perini
We’re stopping off at Il Re del panino (Trestina, Perugia) to savour some Pane sciapo from Umbria filled with Gran Biscotto, cream of Norcia lentils, truffle sauce and Pecorino Umbro PDO. Buon appetito!
Umbria
Umbria is one of Italy’s most important olive-growing regions, as well having the richest heritage of cultivars. The olives are not only used to make oil, but also a tasty olive paste that is made by grinding very ripe olives preserved in their own oil.
Umbria has always been associated with pastoralism and the production of Pecorino cheese. The pecorino produced in Norcia, for example, is made with milk from Valnerina sheep, and it was cited by Castore Durante in his work Il Tesoro della Sanità as early as the 16th century. Cheese is also a basic ingredient for filling Torta al Testo flatbread: a baked product that looks like a thin round cake, pierced with a fork and then baked on a griddle, or “panaro”.
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