Category:
\nFresh pastries and bakery, biscuit, confectionary and pastry products;<\/p>\n
1. Product name:
\nSchiacciata di Nonna Rina<\/p>\n
2. Other names:<\/p>\n
3. Short product description:
\nIt\u2019s 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\u2019s a yeasted dough made from \u201c00\u201d wheat flour, which straight from the oven has a circular base with a diameter of more or less 18cm and body that\u2019s about 12cm tall.
\nThe 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.
\nThe 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.
\nOn the palate, schiacciata di Nonna Rina has a sweet, balanced flavour that celebrates and accentuates the raw ingredients.
\nThe product is packaged in cellophane bags. <\/p>\n
4. Production area:
\nMunicipality of San Miniato (Pisa)<\/p>\n
5. Production status:
\nr disappeared r at risk r active <\/p>\n
6. Production process:<\/p>\n
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 \u201cmature\u201d 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\u2019s kneaded until it\u2019s compact and rubbery once more. Afterwards, it\u2019s left to rise to get an elastic dough with heaps of little dots, the aniseeds, which characterise the schiacciata.
\nThis second dough is cut into different-sized pieces, shaped with light, but determined, hand movements and placed into greased circular tins with tall sides.
\nThe dough is left to rise once more in the leavening room. Before it\u2019s baked, the top is brushed with beaten egg for a shiny brown crust.
\nThe next day, or after 12 hours, it\u2019s packaged in transparent cellophane bags. <\/p>\n
7. Materials, equipment and premises used for production:
\n– a pastry kitchen that meets all HACCP criteria;
\n– commercial dough mixer;
\n– baking tray.<\/p>\n
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
\nResearch 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 \u201cOld Bakery\u201d and production is completely artisanal.
\nThis 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.
\nWhen 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.<\/p>\n
9. Production:
\nProduction last year topped 15 tonnes. Sales were made exclusively in the area. 80% to individuals, 15% to local stores and 5% to restaurateurs.
\nThe product can be tasted during the Mostra Mercato del tartufo bianco di San Miniato, held in the last three weeks of November. <\/p>\n","protected":false},"author":1,"featured_media":0,"menu_order":130,"template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[23],"tags":[],"product-type":[224],"nazione":[],"tipo-prodotto":[],"class_list":["post-16364","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\/572_860.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 schiacciata di Nonna Rina \u00e8 tipica del Comune di San Miniato (provincia di Pisa).","subtitle":null},"yoast_head":"\n