Side dishes
Schiacciata bread from Seravezza
Difficulty
Easy
Schiacciata bread from Seravezzawas traditionally eaten in winter by workers who would have it as an afternoon snack accompanied by a glass of wine. Today it is available all year round in the Versilia towns of Seravezza, Stazzema, Pietrasanta and Forte dei Marmi.
It’s made from corn flour, flour, lard, garlic, rosemary and extra virgin olive oil and is usually about 30cm round in diameter. It should be a golden colour and soft and crumbly.
Ingredients:
‘0’ flour
Stone-ground corn flour
Water
Salt
Yeast
Olive oil
Basil
Rosemary
Lard
Garlic
Mix the two types of flour with the water, salt and yeast. Add the chopped rosemary, garlic and lard until you have a smooth dough. Leave the dough to rest for thirty minutes. Roll out the dough with a rolling pin and leave it to rise again for another thirty minutes. Cook in a hot over for approx. half an hour.
Ingredients:
‘0’ flour
Stone-ground corn flour
Water
Salt
Yeast
Olive oil
Basil
Rosemary
Lard
Garlic
Mix the two types of flour with the water, salt and yeast. Add the chopped rosemary, garlic and lard until you have a smooth dough. Leave the dough to rest for thirty minutes. Roll out the dough with a rolling pin and leave it to rise again for another thirty minutes. Cook in a hot over for approx. half an hour.
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Golden beaches, an inland dotted with small villages and nature reserves waiting to be explored, a moderate climate and a nightlife full of performances and entertainment: this is the Versilia, a stretch of coastline that extends for 20 ...
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