The Schiaccia alla Campigliese is a traditional Tuscan cake, originating from the tiny hamlet of Campiglia Marittima on the Etruscan Coast in central Tuscany. If you decide to visit Tuscany one day, I suggest you try this crispy and tasty cake. And don’t forget to ask for a glass of Tuscan Vinsanto or sweet dessert wine to drink with the cake.
The Schiaccia in the history of Campiglia Marittima
It is the most typical product of the historical center of Campiglia Marittima from which it takes the name. The origin of the schiaccia alla campigliese dates back in history. There is documentary evidence of the 19th century, but for sure it is more ancient. Historical research also proves that the schiaccia is part of the local tradition. And the original recipe is handed down from one generation to another.
The real schiaccia alla campigliese is flavourful, crumbles when you cut it, and has a long life. The schiaccia alla campigliese was the favorite cake during the shows at the Concordi Theatre in Campiglia in the 19th century.
The Schiaccia is a registered trademark
Since 2002, a committee has been working to protect, promote, and sell it. Schiaccia alla campigliese is also a registered trademark. Only authorized producers can cook and sell it. They must use a unique and exact recipe respectful of the tradition of the past but also take into consideration the current food needs and tastes. All bakeries in the town of Campiglia Marittima have the authorization to prepare this tasty Tuscan cake.
But today it is famous all over the province of Livorno, so it’s not difficult to find schiaccia in the bakeries of other villages. The secret to its delicious taste and consistency is the use of lard. But also pine nuts are an essential ingredient. In the past, locals used to add a different kind of dried fruit, in addition to pine nuts, to get a thick dough. And it was served fresh-baked, with a glass of white wine. Enjoy the preparation of this delicious Tuscan cake.
The Recipe of the Schiaccia alla Campigliese
The crunchy Schiaccia alla Campigliese cake
- 3 eggs
- 3 cup cake pastry flour
- 2 sticks lard or butter
- 1 1/4 cup white caster sugar
- 10 walnut kelners
- 1 lemon
- 1.8 oz pine nuts
- butter and flour to prepare the baked dish
- Pour the flour on working surface and make a fountain with a hole in the middle of the flour.
- Zest the lemon with a grater in a cup. And mince the walnuts kernels in another bowl.
- Add the lard, the sugar, the three eggs, the walnut kernels and the lemon zest.
- Let the dough rest for about one hour.
- Pre heat the oven to 170°C (325°F) ten minutes before baking.
- Spread the dough out in a round baked dish and bite it with your fingers.
- Scatter the mixture with pine nuts and white sugar.
- Bake in the oven for approximately 30 minutes until golden.
- Serve with a glass of Tuscan Vinsanto or with a glass of sweet dessert wine.