Go Back

The crunchy Schiaccia alla Campigliese cake

The traditional cake of the small medieval hamlet of Campiglia Marittima in Tuscany.
Prep Time30 mins
Cook Time30 mins
Total Time2 hrs
Course: Desserts
Cuisine: Etruscan Coast, Tuscan recipes
Servings: 10 people
Author: Nicola Bandini


  • 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.