Fresh pastries and bakery, biscuit, confectionary and pastry products;
1. Product name:
Schiaccia pizzicata di Montiano
2. Other names:
3. Short product description:
Schiaccia pizzicata di Montiano is a sweet, circular, dark brown focaccia. It has the delicate flavour of ricotta and raisins. Its crust is marked with “punte” (pinches), which are made by hand and are the product’s namesake.
4. Production area:
Municipality of Montiano, province of Grosseto
5. Production status:
r disappeared r at risk r active
6. Production process:
The ingredients used are flour, ricotta, sugar, yeast, raisins, lemon and orange zest, egg and white wine.
Before being baked, the surface is “pinched” by hand. Poorer families often replaced the orange and lemon zest with pieces of dried fruit. It was usually eaten as a dessert, at the end of the meal, with wine.
7. Materials, equipment and premises used for production:
– Utensils for mixing
– Work surface
– Peel for baking
– Oven for baking
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
Schiaccia pizzicata is a local product that was prepared in the cooler months. Fresh and fragrant, it takes its name for the “pizzicotti” (pinches) on its crust. The use of ricotta makes its unique. It was tradition for every family to prepare a schiaccia and take it to the local bakery to rise and bake. Sometimes the women would stay awake all night to keep an eye on its preparation.
This schiaccia continues to be prepared in the home, although Montiano’s bakery has recently recovered the traditional recipe from local women and makes the schiaccia pizzicata with some small variations.
Schiaccia pizzicata di Montiano is made for festivals and feasts, where it is a huge success
La ricetta è tipica di Montiano, comune di Magliano in Toscana, provincia di Grosseto.