Serves a Crowd

Tuscan Schiacciata alla Fiorentina (semi-sweet soft cake) – MEDIAEVAL Version

Photo by Marco "Doctor Tuscany" Tenerini
Author Notes

ABSOLUTELY TUSCAN!!! or better, ABSOLUTELY MEDICI FAMILY's FLORENTINE STYLE!!! Certainly not a “sweet” as we used to mean it us modern people, but a magnificent “rich bread” … or rather a “greasy schiacciata” by the really medieval spicy and intense taste, that makes you think you could find it in the baskets of a bread stall in the streets of Florence, where Dante Alighieri was walking …

Of course we can pair a dry Vin Santo (the famous tuscan dessert wine), but better, for those rough goers in Florentine taverns of the 300th, a simple and fresh Trebbiano (it is documented that they drink it more than water !!!) … or a Vernaccia di San Gimignano. —Marco "Doctor Tuscany" Tenerini

  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 6
Ingredients
  • 400 grams Stone-ground type 2 wheat flour
  • 150 grams Lard
  • 200 grams Honey
  • 20 grams Yeast
  • 1 Egg
  • 3 Egg yolks
  • 1 Orange (peel and juice)
  • 1 Vanilla bean
  • 150 grams “pork scratchings”
In This Recipe
Directions
  1. SIMPLY MIX by your hands all the ingredients except the pork cracklings.
  2. Make the dough rise overnight, the following morning add the pork scratchings at the end.
  3. Spread the mixture well in a large baking pan (so as to have a dough height of one centimeter).
  4. Cook in the oven at 180 ° for 30 minutes plus 200 ° for a further 10.
  5. Very interesting result, I would say seductive …
  6. SIDE NOTE: Pork cracklings – I would recommend to make them at home: buy from a good butcher a single slice 150 grams of pork cheek – it’s also right bacon, but the cheek is more delicate and sweet – obtain cubes of about ½ cm side, throw them to fry in a pan, when they have just shrunken, drain the fat, drying them (but not too much) with “yellow paper”, sprinkle some of grated cinnamon and flour, which stick well to the surface (the “dusty” surface should prevent them from slipping on the bottom of the dough).

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