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Schiaccia alla campigliese

Fresh pastries and bakery, biscuit, confectionary and pastry products;

1. Product name:
Schiaccia alla campigliese

2. Other names:

3. Short product description:
La schiaccia alla campigliese is a crunchy, light yellow, round-shaped focaccia. It’s eaten for dessert with white wine or vin santo.

4. Production area:
Campiglia Marittima, province of Livorno.

5. Production status:
r disappeared r at risk r active

6. Production process:
It’s made with flour, egg, lard, sugar, pine nuts and lemon. Once the batter is mixed, it’s poured into a round tray and baked in the oven at 180°C for about half an hour.

7. Materials, equipment and premises used for production:
s Workspace
s Worktop for mixing
s Equipment and kitchen utensils
s Oven for baking

8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
It’s said that in 1448 during the siege of Piombino by Alfonso I, King of Naples, Campiglia was also besieged as a stronghold of the Florentine Republic. Provisions were scarce and the women mixed the last few eggs with flour and lard (pig’s fat extracted from the fat parts of the animal).
In the past, pine nuts were added along with other dried fruits, which made for a heavier dough. Its traditional character is tied to its unique flavour and the texture that comes from the lard.
Traditionally it’s said that a “schiaccia” is perfectly made and baked when it can be hit with the hand and breaks into lots of pieces.

9. Production:
There are 14 producers of schiaccia alla campigliese in the province of Livorno, spread across the municipalities of Piombino, Campiglia Marittima, Suvereto, Donoratico, Venturina and Castagneto Carducci. Annual production is around 35-36 tonnes. In recent years, production has increased by 20%. Sales are made completely in the area. A large part comes from direct sales, only 10% is sold to restaurateurs or local stores. Every year in May, local products are sold at the Festa di Campiglia. The schiaccia alla campigliese can also be tried at the Sagra del fungo in October and during the “Castagneto a tavola” held in Castagneto Carducci at the end of April, beginning of May. The focaccia was also at the 2001 edition of VinItaly in Verona.

Fresh pastries and bakery products, biscuits, pastry and confectionery
Zona di produzione

La Schiaccia alla campigliese è tipica di Campiglia Marittima, provincia di Livorno.