Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Pizza nei testi


Hermann Morr
 Share

Recommended Posts

So-called "pizza sul testo" appears to be more or less an adaptation of the technique for making the typical fried bread disks of Romagna, Marche and Umbria called piadina, crescia, crostolo, etc. depending on the local dialect.  Instead of folding it over a filling, it's topped like a pizza.  And I suppose they may be using leavened dough whereas the others would typically be unleavened.  

 

This particular setup in Corchia, a medieval village in Romagna, seems to be unique.  This is generally considered a "home technique" that would be made just by putting a domed lid over the testo.  A "testo" or "testo romagnolo" is a flat ceramic or cast iron disk used for frying piadina.  In some iterations it would have had a heated ceramic lid placed on the top, perhaps including embers as well, but nowadays a lid is rarely used and is likely to be tempered glass.  The setup in Corchia is kind of like going to an "olde thyme" kitchen in the US where they are shoveling coals on top of the lid of a Dutch oven.

 

Anyway, this technique isn't particularly interesting to me and doesn't seem all that promising.  Mario Batali implemented something a bit like this at Otto, and the results were less than spectacular.

--

Link to comment
Share on other sites

 Share

×
×
  • Create New...