The Schiaccia alla campigliese
is a traditional Tuscan cake, originating of the tiny hamlet of Campiglia Marittima
on the Etruscan Coast
in center Tuscany. If you’ll visit Tuscany one day, I suggest you definitely to try this crispy and tasty cake that has to be served with a glass of Tuscan Vinsanto
or with a glass of sweet dessert wine.
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 the history. There are documentary evidences of 19th century
, but for sure it is more ancient.
An historical research also proves that the schiaccia is part of the local tradition and cooking
and the original recipe is hand down from one generation to another. The real schiaccia alla campigliese is flavourful
when you cut it and has a long life
The schiaccia alla campigliese was the favourite cake during the shows at the Concordi Theatre
in Campiglia in 19th century.
Since 2002, a committee has been working to protect, promote and sale 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 taking into consideration the current food needs and tastes. All bakery of the town of Campiglia Marittima are authorized to prepare this tasty tuscan cake. But today it is famous all over the province of Livorno, so it’s not difficult to the find schiaccia in the bakeries of other villages.
The reason of its delicious taste and consistence is the lard
used in the recipe. But also pine nuts
are an essential ingredient. In the past, locals used to add 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 crunchy Schiaccia alla Campigliese cake
The traditional cake of the small medieval hamlet of Campiglia Marittima in Tuscany.
Servings: 10 people
- 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.
If you do not want to use the lard, change the ingredient with butter, even if the taste won't be the same. In the past, locals used to add other dried fruits, so feel free to customize the recipe to your taste.
In case you do not have sweet liquor, serve with a glass of white wine as used by ancient inhabitants of Campiglia Marittima.