{"id":2025,"date":"2021-10-07T16:55:18","date_gmt":"2021-10-07T14:55:18","guid":{"rendered":"https:\/\/www.bikeandtaste.com\/?post_type=taste_experience&#038;p=2025"},"modified":"2021-10-07T16:55:18","modified_gmt":"2021-10-07T14:55:18","slug":"the-schiacciata-a-delight-with-ancient-origins","status":"publish","type":"taste_experience","link":"https:\/\/www.bikeandtaste.com\/en\/taste-experience\/the-schiacciata-a-delight-with-ancient-origins\/","title":{"rendered":"The schiacciata, a delight with ancient origins"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Salty, sweet, stuffed, however you taste it, the schiacciata is one of the most popular street foods in Tuscany. A very simple focaccia yet capable of stealing everyone\u2019s hearts.<br \/>\n<\/span><\/p>\n<div class=\"gallery-container\"><div id='gallery-2' class='gallery galleryid-2025 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a data-gall=\"myGallery\"  href='https:\/\/www.bikeandtaste.com\/en\/dsc_7145-2\/'><img src=\"https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2021\/10\/DSC_7145-375x250.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2021\/10\/DSC_7145-375x250.jpg 375w, https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2021\/10\/DSC_7145-768x513.jpg 768w, https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2021\/10\/DSC_7145-1190x794.jpg 1190w\" sizes=\"(max-width: 375px) 100vw, 375px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a data-gall=\"myGallery\"  href='https:\/\/www.bikeandtaste.com\/en\/dsc_7152-2\/'><img src=\"https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2021\/10\/DSC_7152-375x250.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2021\/10\/DSC_7152-375x250.jpg 375w, https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2021\/10\/DSC_7152-768x513.jpg 768w, https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2021\/10\/DSC_7152-1190x794.jpg 1190w\" sizes=\"(max-width: 375px) 100vw, 375px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a data-gall=\"myGallery\"  href='https:\/\/www.bikeandtaste.com\/en\/dsc_7246-2\/'><img src=\"https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2021\/10\/DSC_7246-375x250.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2021\/10\/DSC_7246-375x250.jpg 375w, https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2021\/10\/DSC_7246-768x513.jpg 768w, https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2021\/10\/DSC_7246-1190x794.jpg 1190w\" sizes=\"(max-width: 375px) 100vw, 375px\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n<\/div>\n<p><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><b>The history of the Tuscan schiacciata<br \/>\n<\/b><span style=\"font-weight: 400;\">Its origins are ancient and date back to pre-Roman times. Water and various cereals were mixed ground in a rustic dough and then \u201ccrushed\u201d and well-cooked on hot stones. The thickness had to be thin, otherwise the rudimentary method of cooking would have compromised the inside, leaving it raw. The schiacciata of that time was saltless, flavored only with herbs and what could be found in nature.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">With the passage of time, it became the most suitable food for those employed in manual work due to the high nutritional value, but it was the bakers of the Renaissance who discovered the delight of the filling. During the long nights spent baking bread they came up with the idea of cooking even the leftovers of unleavened dough and then filling them with cheeses, vegetables or cold cuts.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>The traditional recipe<br \/>\n<\/b><span style=\"font-weight: 400;\">Like many recipes of Italian culture, even that of the classic schiacciata derives from the tradition of the poor and is therefore very simple. It is a ball of dough pulled on the pastry board, seasoned with oil mill and coarse salt, then cooked in a wood oven.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Despite its ease, enjoying what grandparents would call the real <\/span><i><span style=\"font-weight: 400;\">schiaccia<\/span><\/i><span style=\"font-weight: 400;\"> today is quite rare.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">For the preparation it is important to avoid the use of mechanical mixers because the flour combined with the sourdough and water is transformed into something that only manual processing can really liven up. The secret lies always in the care and respect of the rules of the past, fundamental for having a result closer and closer to the original.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>The schiacciata with grapes<br \/>\n<\/b><span style=\"font-weight: 400;\">One of the most popular types is undoubtedly the sweet one with grapes. It is said that since the time of the Etruscans this delicacy was widespread, especially during harvest time, and was made with oil, sugar and black grapes. For the latter, tradition has it that only the canaiola type is used, with small grains and with many seeds of inferior quality and not very suitable for winemaking.<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The rustic focaccia cooked on stone that has become the pride of the Tuscan bakery art<\/p>\n","protected":false},"author":1,"featured_media":2017,"menu_order":0,"template":"","localita":[84],"argomento_taste_exp":[74],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The schiacciata, a delight with ancient origins - BikeandTaste<\/title>\n<meta name=\"description\" content=\"The rustic focaccia cooked on stone that has become the pride of the Tuscan bakery art\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bikeandtaste.com\/en\/taste-experience\/the-schiacciata-a-delight-with-ancient-origins\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The schiacciata, a delight with ancient origins - BikeandTaste\" \/>\n<meta property=\"og:description\" content=\"The rustic focaccia cooked on stone that has become the pride of the Tuscan bakery art\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.bikeandtaste.com\/en\/taste-experience\/the-schiacciata-a-delight-with-ancient-origins\/\" \/>\n<meta property=\"og:site_name\" content=\"BikeandTaste\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/bikeandtaste\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2021\/10\/SCHIACCIA-1190x793.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1190\" \/>\n\t<meta property=\"og:image:height\" content=\"793\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.bikeandtaste.com\/#organization\",\"name\":\"BikeandTaste\",\"url\":\"https:\/\/www.bikeandtaste.com\/\",\"sameAs\":[\"https:\/\/www.facebook.com\/bikeandtaste\",\"https:\/\/www.instagram.com\/bikeandtaste\/\"],\"logo\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.bikeandtaste.com\/#logo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2022\/01\/logo.png\",\"contentUrl\":\"https:\/\/www.bikeandtaste.com\/bnt\/wp-content\/uploads\/2022\/01\/logo.png\",\"width\":512,\"height\":512,\"caption\":\"BikeandTaste\"},\"image\":{\"@id\":\"https:\/\/www.bikeandtaste.com\/#logo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.bikeandtaste.com\/#website\",\"url\":\"https:\/\/www.bikeandtaste.com\/\",\"name\":\"BikeandTaste\",\"description\":\"Live emotions, ride your bike &amp; 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