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Schiaccia con l’uva

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Adjust Servings:
400 gr Flour "0"
7 gr Brewer's yeast
6 Tbsp Caster sugar
4 Tbsp Extra Virgin Olive Oil
200 ml Water
2 bunches Grape

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Schiaccia con l’uva

An easy recipe from the Tuscan tradition

    • Serves 6
    • Medium




    This is one of the typical recipes from rural traditional.

    This cake was made during the grapes harvest in September, October, when after having spent a day gathering grapes women used them as the main ingredient to add to the bread dough made, as tradition requires, without salt!

    The grape I use is Sangiovese, which is the major we use in Tuscany to produce our wines!





    Melt the yeast in half of the water. Put the flour in a bowl, add the yeast and the oil; knead adding the remaining water a little at a time. The dough should result not too hard not too soft. Knead for approximately 15 minutes until you have obtained a dough smooth and elastic. Put it in another bowl, cover it with a plastic film and let it leaven until doubled.


    Pick up the dough and place it on a floured working board. Take the 2/3 and lay it out with your hands on a tray previously lined with baking paper. Grease it with oil. Cover the bottom and the edges.


    Arrange the grape’s grains on the top to cover it completely and drizzle with 3 tablespoons of sugar and a splash of EVO oil.
    Flatten the remaining dough and cover the grapes sealing well with your fingers.
    Arrange the grape berries on the top and drizzle again with sugar and oil
    Put in the oven 190 °C and bake for 45-50 minutes or until the top is golden brown.
    Take out of the oven and let it cool before serving.

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    Pici Cacio e Pepe
    Zuppa di Fagioli
    Pici Cacio e Pepe
    Zuppa di Fagioli

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