For those of you fortunate to be in Florence at this time of year, I strongly recommend trying the schiacciata alla fiorentina farcita, only made during carnevale. The best one I had came from da Scudieri, on the corner of via de' Cerretani near the baptistry. Make sure to get the farcita- it is fantastic.

I had an incredibly good small tart shell filled with an orange chiffon from Gilli, in Piazza delle Republica. I don't think this is a carnevale specialty, just one of their regular offerings.

Maureen

I just had my first pastry cream filled Frittelle di riso.. ( rice fritter) and am ready for the schiacchiata with Chantilly!!!
I had Cenci yesterday with class, but it wasn't my favorite, I like them really thin!
Thanks Maureen!
Glad Easter is early this year!

Cooking in Florence
www.divinacucina.com

OK for the pastry gals, I do not have much of a sweet tooth but prefer the salty schiaccata. As I am a bit of a sciacciata snob, I must say I have likely consumed the stuff at almost every bakery in Florence. My personal favorite is the schiaccatini at Pugi's in Piazza San Marco. Any place where you have to take a number and wade into a sea of 27 drooling non-tourists is a sign to me that this is the real stuff.

burp!

~passerotto~

Not all who wander are lost. JRR Tolkein

Thank god they have the one in San Marco now, we used to have to over to Campo di Marte to buy it!
Judy

Cooking in Florence
www.divinacucina.com

Dove il forno in Camp di Matre????? (she almost drools gleefully). I live (well at least for a few more weeks) near Camp di Marte!!!!!!!!!

~passerotto~

Not all who wander are lost. JRR Tolkein

IT is on the viale dei AMici, near the overpass!

Cooking in Florence
www.divinacucina.com

quote:

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Originally posted by Passerotto:
[...] the salty schiaccata.

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Mmmmh! Thin. Salty. Oily. Preferably baked in a "forno a legna". My favorite in Pistoia is made in a tiny bakery in a quite desolated-looking street. Wonderful!

Alice Twain
--
ItinIt

At family get togethers, a subject always seem to present itself and becomes the topic of discussion. Facts, figures, personal experiences, etc. are useful, but not necessary. Changing sides mid-argument is frequent. Past topics we look back on fondly, and update often are Does it ever get too cold to snow? Do you always meet a guy from Lucca where ever you are in the world? Last weekend we engaged in a lenthly and lively debate Schiacciata: Is it the same as Roman pizza bianca? The Roman contingent of the family insisted (mainly) that it is. The Florentines strongly disagreed.

I'm sure for our next get together in Corchiano everyone will come armed with samples of their favorites and we'll have a taste test.

Maureen

I agree although the schiacchiata seems a little breadier than the pizza bianca Romana..
but have you ever seen two schiacciata's that are a like in Florence?
I like the chewier ones, golden crust... and the pizza bianca seems just that whiter. not as golden, perhaps it is how many times you let it rise.

Cooking in Florence
www.divinacucina.com