Enveloped by the captivating ambiance of the Florentine Carnival, one simply cannot overlook the chance to surrender oneself to the incomparable indulgences bestowed by the city’s patisseries and bakeries.
Among these culinary treasures lies an absolute must-try: the Schiacciata alla Fiorentina. With its captivating blend of white and golden hues, this Florentine delicacy emanates a heavenly fragrance and boasts an unparalleled tenderness. In the past this cake was traditionally enveloped in lard and “siccioli” – delectably fried and dried pork fat, known as “ciccioli” – as per the carnival tradition.
A culinary treasure rooted in the annals of time, its origins trace back to the ancient “schiacciata unta,” as depicted by the literary maestro “Petroni” in his renowned tome on authentic Florentine gastronomy.
In contrast to the customary Tuscan Schiacciate, which is usually savored during Easter rather than Carnival, the Florentine adaptation is characterized by its modest height and unmistakable form.
Its appellation is said to be rooted in a delightful practice of abundant quantities of eggs, delicately “crushed”, employing the surplus of eggs amassed during our time of restraint.
What sets the “Schiacciata alla Fiorentina” apart and makes it truly exceptional?
Nestled within the center of its squared framework lies a depiction of the renowned “Lily of Florence”, crafted with the finest cocoa powder. Embracing this culinary masterpiece, a sprinkling of powdered sugar adorns its surroundings. This cake may present itself as effortlessly crafted, even if a refined leavening technique makes an unparalleled delicacy and a savory aroma, thanks to the finely grated orange zest.
As per Luciano Artusi, a writer and gastronome from the nineteenth century, the origins of this timeless delicacy can be traced back to the eighteenth century. During that era, the nuns of the ancient convent “delle Murate”, nestled in Via Ghibellina in Florence, prepared this exquisite cake, aptly named “Schiacciata delle Murate”. Interestingly, even after the convent’s transformation into a prison in 1808, this cake continued to be celebrated as a cherished tradition, offering solace to those unfortunate souls condemned to death.
In the present day, a multitude of different Schiacciata alla Fiorentina have emerged, each boasting various flavours, specifically designed to enchant even the most refined palates. Some are adorned with whipped cream, while others tempt with layers of velvety cream or indulgent chocolate…
For nearly twenty years, Florence has graced the world as the host of an enduring contest within the realm of pastry craftsmanship, celebrated contenders such as “Pasticceria Giorgio,” Caffé Gilli, Forno Becagli, Forno Pugi, and a multitude of others pastry shops and bakeries.
Get ready to go on a special Food Tour in Florence and try some really tasty local foods.
