Category:
\nFresh pastries and bakery, biscuit, confectionary and pastry products;<\/p>\n
1. Product name:
\nSchiaccia alla campigliese<\/p>\n
2. Other names:<\/p>\n
3. Short product description:
\nLa schiaccia alla campigliese is a crunchy, light yellow, round-shaped focaccia. It\u2019s eaten for dessert with white wine or vin santo. <\/p>\n
4. Production area:
\nCampiglia Marittima, province of Livorno.<\/p>\n
5. Production status:
\nr disappeared r at risk r active <\/p>\n
6. Production process:
\nIt\u2019s made with flour, egg, lard, sugar, pine nuts and lemon. Once the batter is mixed, it\u2019s poured into a round tray and baked in the oven at 180\u00b0C for about half an hour. <\/p>\n
7. Materials, equipment and premises used for production:
\ns Workspace
\ns Worktop for mixing
\ns Equipment and kitchen utensils
\ns Oven for baking<\/p>\n
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
\nIt\u2019s said that in 1448 during the siege of Piombino by Alfonso I, King of Naples, Campiglia was also besieged as a stronghold of the Florentine Republic. Provisions were scarce and the women mixed the last few eggs with flour and lard (pig\u2019s fat extracted from the fat parts of the animal).
\nIn the past, pine nuts were added along with other dried fruits, which made for a heavier dough. Its traditional character is tied to its unique flavour and the texture that comes from the lard.
\nTraditionally it\u2019s said that a \u201cschiaccia\u201d is perfectly made and baked when it can be hit with the hand and breaks into lots of pieces. <\/p>\n
9. Production:
\nThere are 14 producers of schiaccia alla campigliese in the province of Livorno, spread across the municipalities of Piombino, Campiglia Marittima, Suvereto, Donoratico, Venturina and Castagneto Carducci. Annual production is around 35-36 tonnes. In recent years, production has increased by 20%. Sales are made completely in the area. A large part comes from direct sales, only 10% is sold to restaurateurs or local stores. Every year in May, local products are sold at the Festa di Campiglia. The schiaccia alla campigliese can also be tried at the Sagra del fungo in October and during the “Castagneto a tavola” held in Castagneto Carducci at the end of April, beginning of May. The focaccia was also at the 2001 edition of VinItaly in Verona.<\/p>\n","protected":false},"author":1,"featured_media":0,"menu_order":140,"template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[23],"tags":[],"product-type":[224],"nazione":[],"tipo-prodotto":[],"class_list":["post-16358","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\/409_412.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":"La Schiaccia alla campigliese \u00e8 tipica di Campiglia Marittima, provincia di Livorno.","subtitle":null},"yoast_head":"\n