3201 Torta al testo

This is Umbria's answer to fast food.

The "torta" is a flour, water, baking powder and salt combination, which is kneaded into a bread like consistency before it is rolled out to about 2cm thickness, and put onto the "testo".
The testo is, traditionally, any old bit of flat stone you have picked up from the fields, big enough to accommodate a 30cm diameter round of torta dough. Nowadays you can buy concrete ones!!
The testo is then put onto the top of a fire, and when it is hot enough - (you determine this by flicking a bit of flour onto it, and count the seconds before it turns black) - you put the torta onto it and leave it for a couple of minutes, turn it over, and give it another couple of minutes.
You then cut the torta into four, or six, pieces, split it down the middle and pop in either some sausages which you have prepared earlier (sliced lengthwise into two, three or four slices), together with some boiled spinach, or some slices of prosciutto, or some thin slices of pecorino with (or without) spinach.
These are the traditional fillings, but nowadays (pineapple on pizza, anyone?) there are also variations.
If you want to sample one of these delicacies before you try and reproduce it at home, there are two wonderful "truck stops" on the east side of Lake Trasimeno, (Il Faliero and Il Ristoro) and one on the way into Gubbio from Umbertide. There may be more which I don't know about, but do sample a proper freshly prepared torta al testo, and don't be fobbed off with something which an ill equipped bar will "heat up" for you.