“Schiacciata con l’uva” grape flat bread by Luca Cai of Osteria Tripperia il Magazzino in Florence

A traditional pastry of the grape harvest season, made with leftover bread dough and a small part of the precious harvest from the vineyard, an ancient "delight" that will surprise you.

Ingredients for 6 servings

350 grams of bread dough

700 grams of black grapes

rosemary

4 walnuts,

sugar

One 30 x 25 centimetre baking tray

Preparation

Grease the baking tray with extra-virgin olive oil produced in Tuscany, roll out the bread dough, and sprinkle it with rosemary, sugar, and the broken kernels of 2 walnuts, then sprinkle it with a good handful of wine grapes.

Mash well and stretch the dough to the edges of the baking tray and continue adding more grapes.

Finish by sprinkling with the broken kernels of 2 walnuts, rosemary, sugar, and oil.

Bake at a temperature of 230 °C for 45 minutes.