All curiosity about Schiacciata con l'uva!

What is the typical cake of this period in Tuscany?

Certainly the Schiacciata con l'uva!

A genuine recipe tied to autumn and the harvest period.

Tuscan cooking feels very peasant origin: simple seasonal ingredients and follows the rhythms of nature, just as it was once.

Its origins are lost in time as there are no written records as being a recipe of the peasant culture, it was passed down orally, from generation to generation.

The schiacciata con l'uva is a yummy cake typical of Florence and surroundings; in some parts of Chianti is also called pan with grape or raisin cake.

Not to be confused with the crushed fiorentina that you eat only during carnival time.

The crushed grapes is made with a few simple ingredients: yeast dough, olive oil, sugar and raisins.

The grapes used are mainly the canaiola grapes, grape of Chianti, which is characterized by large grains and thus ill-suited to winemaking watery but great for this sweet that due to its natural sweetness of the grape gives the sweet an unmistakable softness, imbuing it with natural humors of the must.

The original recipe follows a few steps that you can easily replicate at home. I recommend you do not remove the seeds, are an essential feature that give the dish that extra touch.

Ingredients for 6 people

– Black grape (Canaiolo) 1 Kg
– Dough 500 grams
– Sugar 150 grams
– Olive oil

Preparation

1. Knead the dough with 4 tablespoons of olive oil and 50 grams of sugar. On the table, sprinkle a little flour and roll out a portion of the dough (about half), trying to give a rectangular shape, up to obtain a thin sheet.
2. Take a pan and grease the surface with olive oil.
3. Then roll out the dough, cover with 700 g of grapes and add two tablespoons of sugar and two tablespoons of olive oil.
4. Now roll out the remaining dough doing another layer and cover with the remaining grapes.
5. After that sealed the edges joining two layers of pastry.
6. Sprinkle with a little olive oil and bake in a hot oven (180°) for about 40 minutes.

VARIATIONS: If you want, you can add to the mix a teaspoon of crushed anise seeds.

La schiacciata va mangiata appena fatta, ottima a colazione o per una gustosa merenda!

If there is, you can keep it for a couple of days at most, locked in an airtight container and put in the refrigerator.

Et voila, here served Tuscan Flavor typically autumnal!

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