The preparation of torta al testo is simple and reminds one of unleavened bread. Blend water, flour and a little 'of lard, to obtain a soft dough. Then, flatten the dough 1cm high, and cook it at the hot "testo", a circular-shaped stone placed over the fire.
During baking, the surface of the torta is being "worked" with the tips of the fork, to let the steam.
When it is cooked, cut into wedges, and eat instead of bread with prosciutto, salsicce, meat or vedetables.