THE BEST SCHIACCIATA AT UVA TUSCANY: RECIPE AND ADDRESSES

There schiacciata con l’uva is one of the oldest Tuscan desserts, simple and rustic. Formerly offered to children who strolled between the rows of vines during the harvest, today it remains a delicacy appreciated throughout the region, especially in Florence. Prepared with bread dough, olive oil, sugar, rosemary (ramerino in Tuscan) and black grapes, it embodies the popular tradition.

There is no shortage of debate around the choice of grape: some prefer a seedless grape, others swear by it. fragolina (grape-strawberry), and still others swear by Sangiovese or canaiola grains, small and very sweet. As for the finish, it can be brushed with syrup (giulebbe) or left natural. But everyone agrees on one point: real schiacciata is made at the baker's, not the pastry chef's. Here are six tested and approved addresses, as well as a recipe to make at home.

Recipe for schiacciata con l’uva by Stefano Bernardeschi

Ingredients (for a round mold 34 cm in diameter)

• 700 g of Fiorentino grapes
• 650 g “0” flour (strength W 220)
• 400 g of water
• 160 g of sugar
• 60 g of extra virgin olive oil
• 10 g of salt
• 5 g of fresh baker's yeast
• 80g butter

Preparation

1. Wash and dry the grapes.
2. Make a first rise by mixing the flour, water and yeast. Cover with film and leave to rest for 1 to 1.5 hours.
3. Incorporate the rest of the ingredients, adding the salt when the dough is formed, then the oil.
4. When the dough comes away from the bowl, let it rest for 30 minutes in a covered container.
5. Divide into two parts. Roll out the first, place it in an oiled mold, cover with grapes and sugar, then add the second layer of dough and more grapes.
6. Leave to rest for another 30 min. Sprinkle with butter and bake at 180°C (ventilated) for 30 to 35 minutes until golden brown.

Where to taste the best schiacciata con l’uva

1. La Pagnotta –Florence

Located Borgo La Croce, near the Sant’Ambrogio market, this bakery is a Florentine institution. Sisters Patrizia and Paola Mariabelli prepare an authentic schiacciata: Sangiovese grapes with seeds, rosemary in olive oil, and a homemade syrup of sugar, water and lemon for brightness. Available until the end of October, as long as the right grapes are available.

2. Pugi –Florence

This temple of schiacciata is celebrating its 100th anniversary. Their recipe uses seedless red grapes or fragolina, and a 24-hour sourdough starter. The slightly sweet reduced grape juice balances sweetness and acidity. Recently, they have been offering individual versions, which are very popular with tourists.

3. I Tre Pini –Florence

Winner of the competition for the best schiacciata in Florence, this oven favors red grapes with seeds, sweeter and more authentic. Baker Francesco Pini adds a syrup obtained from the juice of cooked grapes and prepares a lightly lard-brioche dough. Available from the end of August to December, depending on the harvest.

4. Antico Forno Frediani – Cecina (Li)

Every morning, a crowd awaits the hot schiacciata from Martina Micchi, a self-taught baker. She prepares it only during the harvest, with good fragolina grapes, naturally sweet, for a melting and fragrant texture.

5. Antico Forno Bernardeschi – Pisa

This historic address has been perpetuating the family recipe for three generations. Soft dough, fragrant oil, and whole black grapes for a rustic flavor faithful to Tuscan tradition.

6. Forno Cappelletti – Arezzo

Known for its perfect balance between dough and fruit, their schiacciata combines Sangiovese grapes and raw cane sugar. A golden and fragrant version, baked on stone, to discover until November.

Conclusion

There schiacciata con l’uva embodies Tuscany at its most simple and generous: modest ingredients, artisanal know-how and an inimitable scent of autumn. Serve warm, alone or with a drizzle of olive oil, a glass of sweet wine or coffee.

Source : La Cucina Italiana – La migliore schiacciata con l’uva tuscana