Category:
\nFresh pastries and bakery, biscuit, confectionary and pastry products;<\/p>\n
1. Product name:
\nSchiacce grossetane<\/p>\n
2. Other names:
\nSchiacciate, ciacce, focacce<\/p>\n
3. Short product description:
\nSchiacce grossetane is an umbrella term for two savoury focaccias: schiaccia con cipolle e acciughe and schiaccia pala. The schiaccia con cipolle e acciughe is a savoury focaccia with a crunchy texture, yellow colour and rounded or rectangular shape. It\u2019s made with numerous layers filled with onions and anchovies. It\u2019s eaten on its own and has been made for more than 30 years. Generally it\u2019s eaten with Verdicchio and other sweet wines. The schiaccia pala is a big focaccia made with bread dough that, before baking, has been stretched over the peel used to place pizzas and focaccias in the oven. It has an intense burnished yellow colour. Dimensions range from 40-50cm. After being baked, it\u2019s sprinkled with salt and extra virgin olive oil. <\/p>\n
4. Production area:
\nThroughout the province of Grosseto.<\/p>\n
5. Production status:
\nr disappeared r at risk r active <\/p>\n
6. Production process:
\ns Schiaccia con cipolle e acciughe: the flour is mixed with water, salt, yeast and olive oil. While the dough is leavening, the onions and anchovies are rinsed and fried in oil with salt and pepper. The dough is then rolled and the cooled anchovies and onions added. Another layer of stuffed dough is laid on top. It\u2019s then baked in the oven.
\ns Schiaccia pala di Montiano: bread dough (water, flour and fresh yeast) is left to rise and then stretched over the pizza peel and the surface is pricked. The dough is drizzled with extra virgin olive oil and salt, and baked at 280\u00b0C for 90 minutes. <\/p>\n
7. Materials, equipment and premises used for production:
\ns Workspace
\ns Utensils for mixing
\ns Work surface
\ns Peel for baking the focaccia
\ns Oven for baking<\/p>\n
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
\nBoth \u201cschiacce\u201d are native to Grosseto. The schiaccia pala is a bread dough focaccia that can be eaten with snacks throughout the day. It can be eaten on its own or with cheese, prosciutto etc. It\u2019s best eaten warm.
\nThe schiaccia con cipolle e acciughe is made in the coastal areas. The main ingredients were both once considered the poorest of ingredients – the anchovies that were left to the fishermen after all the prized fish were sold and onions. <\/p>\n
9. Production:
\nThe schiaccia pala and schiaccia con cipolle e acciughe are made throughout the Grosseto province. The entire territory annually produces 2,000 tonnes of schiaccia pala and 80 tonnes of schiaccia con cipolle e acciughe. <\/p>\n","protected":false},"author":1,"featured_media":0,"menu_order":144,"template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[23],"tags":[],"product-type":[224],"nazione":[],"tipo-prodotto":[],"class_list":["post-16357","product","type-product","status-publish","hentry","category-fresh-pastries-and-bakery-products-biscuits-pastry-and-confectionery","product-type-pat-en"],"acf":{"vt_product_img":"http:\/\/vetrinatoscana.netseven.work\/app\/uploads\/2018\/10\/446_411.JPG","vt_product_logo":"","vt_product_gallery":null,"vt_convenzionale":null,"vt_stagionalita":null,"vt_zona_consegna":null,"vt_modalita_consegna":null,"vt_tempi_consegna":null,"vt_scheda_ex-arsia":null,"logo_consorzio_di_tutela":null,"vt_campo2":"","vt_campo3":"","vt_campo4":"Tutta la provincia di Grosseto.","subtitle":null},"yoast_head":"\n