Schiacciata con l’uva is the typical cake of Autumn in the Tuscan countryside.
It is an original recipe of Chianti, traditionally prepared between September and October, the perfect moment when grapes are ripe.
According to tradition it is more like a flatbread than a cake, as it is a traditional poor dish: the base being a sort of bread dough, olive oil, a bit of sugar and ripe grapes.
The right grapes following the traditional recipes is the Canaiolo: an autoctonous Tuscan grape, dark and juicy which is part of the traditional recipe of the Chianti wine, and it’s also perfect for the schiacciata.
Here at Poggio al Bosco it is a September must, and since our vineyard is now loaded with juicy grapes, the risk is eating it every day.
Nonna Maria, when we asked her recipe, told us: ‘La ricetta un ce l’ho mica, la schiacciata la fo sempre a occhio’, which translated means that there is no recipe for this dish, as she still bakes it following the oral recipe she learned by watching the women of her family prepare it.
So the only way for us to learn it was to observe her while she was preparing it in the kitchen and write down the doses and procedure, which we are happy to share with you.
600 gr of flour
Prepare the bread dough for the base of the schiacciata slowly pouring the water in the flour and yeast. Let the dough rest for 2 hours, to allow fermentation.
Put in a hot pan oil and rosmarine and add to the dough, also add the anise seeds, the sugar and a bit of grapes. Put the dough in a baking pot well oiled and put the rest of the grapes on top.
Cook in the oven at 160° for 60 minutes.
But we are not done yet, as every woman in Chianti has her version of the ‘schiacciata con l’uva’, we want to share with you also the more modern and refined version of mamma Donatella, which is also more similar to a soft cake.
1,5 glasses of milk
1 glass of oil
1,5 glasses of water
3 glasses of flour
After mixing all the ingredients together, put the dough in an oven tin, papered, and spread the rest of the grapes on top.
Cook in the oven at 200° for 40 minutes.
And if you wish to dive into the Tuscan September atmosphere, enjoy schiacciata con l’uva with a glass of Poggio Santo, like our Nonna does!