Fresh pastries and bakery, biscuit, confectionary and pastry products;
1. Product name:
Schiacciata di Nonna Rina
2. Other names:
3. Short product description:
It’s a typically Tuscan sweet, founded in Livorno, which weighs anywhere from 600g to more than 1.4kg, depending on the size and shape of the pan used. It’s a yeasted dough made from “00” wheat flour, which straight from the oven has a circular base with a diameter of more or less 18cm and body that’s about 12cm tall.
The product looks like a mushroom, is soft, and has a dark brown and shiny top that comes from the method used to prepare the dough. The inside is spongy and sunny yellow coloured with aniseeds.
The product has a pungent and dry aroma if fresh yeast has been used and brings together aniseed and mint rosolio liquor. If a sourdough starter has been used, the flavour is more delicate and the product appears almost humid.
On the palate, schiacciata di Nonna Rina has a sweet, balanced flavour that celebrates and accentuates the raw ingredients.
The product is packaged in cellophane bags.
4. Production area:
Municipality of San Miniato (Pisa)
5. Production status:
r disappeared r at risk r active
6. Production process:
The method involves two classic and traditional yeasted dough methods. The first dough is made from flour, sugar, butter, part of the egg and fresh yeast, and left to “mature” in a leavening room overnight until it increases in volume. The next morning, the remaining ingredients (extra virgin olive oil, remaining egg, marsala, aniseed and mint rosolio liquor) are added to the risen dough and it’s kneaded until it’s compact and rubbery once more. Afterwards, it’s left to rise to get an elastic dough with heaps of little dots, the aniseeds, which characterise the schiacciata.
This second dough is cut into different-sized pieces, shaped with light, but determined, hand movements and placed into greased circular tins with tall sides.
The dough is left to rise once more in the leavening room. Before it’s baked, the top is brushed with beaten egg for a shiny brown crust.
The next day, or after 12 hours, it’s packaged in transparent cellophane bags.
7. Materials, equipment and premises used for production:
– a pastry kitchen that meets all HACCP criteria;
– commercial dough mixer;
– baking tray.
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
Research dates the origins of the schiacciata back to the end of the 19th century, when extra bread dough was used. It was subsequently refined with the use of more costly flour. The wood-fired oven was the last step in the artisan originality of the product, whose components have resisted the changing times and tastes of the generations. The workspace has maintained the look of an “Old Bakery” and production is completely artisanal.
This is a typically Tuscan sweet or albeit typical this part of Tuscany (San Miniato and surrounds), which keeps the traditions and tastes alive even if some incorrectly draw analogies between it and a Livorno sweet made for Lent. The schiacciata is traditionally tied to this period as fasting meant abstaining from the eggs that would collect in the pantry.
When fasting ended, these eggs needed to be eaten and it was decided the best way to do this was in a bakery product that could be stored and was called schiacciata.
Production last year topped 15 tonnes. Sales were made exclusively in the area. 80% to individuals, 15% to local stores and 5% to restaurateurs.
The product can be tasted during the Mostra Mercato del tartufo bianco di San Miniato, held in the last three weeks of November.