You have arrived in Italy after a long journey. The Tuscan hills are holding you in their arms, the chirping of the sparrows cheers your last few kilometres and the light tramontana wind moves the olive branches pointing the road, everything is enlightened by an orange sunset reflecting on the windscreen of your car.
You are happy, you can't wait to get to the villa you have rented and take off your shoes, walk on the soft lawn to stretch your legs. The bravest will even dive into the pool.
It's all beautiful, but you realise you haven't thought about dinner.
This is where we come in, or rather, the libidinous Schiacciata Toscana.
Ciaccia, schiacciata, stiacciata, schiaccia, in short, the typical Tuscan focaccia is a product of peasant cuisine and is known and appreciated throughout Italy.
The characteristics that must not be missing are
1. extreme crunchiness
2. large air bubbles
3. signs of hand pinching
4. an abundant brush with extra virgin olive oil after cooking.
Schiacciata (because that's what you'll have to call it when you order it) is one of the oldest Italian street food recipes and one of the most popular dishes among Tuscans.
Now you may be wondering how to stuff this food of the gods?
Schiacciata can be eaten in both savoury and sweet versions (no, we're not crazy, you'll see why).
The traditional stuffing of schiaccia is cold cuts and cheeses, and if you're feeling healthy or preparing for the swimming season, you can also add some vegetables. We recommend the combination of prosciutto crudo, Tuscan pecorino cheese and truffle cream, or Tuscan porchetta, parmesan cheese and roast potatoes, or if you're feeling more classic: schiacciata with mortadella.
But now let's move on to the sweet version: schiacciata with Nutella. This is the snack that every Italian child wants to find on his or her return home and that every adult secretly eats in the evening after dinner.
The savouriness of the salt crystals on the surface contrasting with the sweetness of the nutella helps to create what can be described as 'food porn'. In addition, it is as if the oil in the schiacciata and the fats in the creamy spread annihilate each other, creating a black hole in the stomach of those who eat it: one schiacciata alone will not satisfy your craving, you will need at least three! (we would like to point out that we are not responsible for the addiction that this food may create).
But where can you eat all this?
If you want to feel like a true Italian, our advice is to go and buy the schiacciata in any bakery and fill it to your liking. If, on the other hand, you prefer to leave it to an expert hand, our recommendations are: All'antico vinaio, La prosciutteria, I fratellini, Da Giotto, Cioccolateria Ballerini, Forno Becagli.
Would you like to try your hand at preparing this work of art? Book a cooking class in one of our villas.
Ps. Don't forget to accompany your meal with a good glass of wine, hydration is important.
© Rebecca Taizzani
