The Prince of Florentine pastries
A real Tuscan person must, at least, have heard of schiacciata alla fiorentina, a typical dessert that in Florence is associated in particular to Carnival, and is part, in it's own right, of our ancient culinary tradition .
And for those who still do not know what it is, the answer is simple: a yeast cake and flavored with orange, strictly high no more than three centimeters and often covered with powdered sugar (sometimes decorated with the typical symbol of the florentine lily in cocoa).
Schiacciata alla fiorentina is in effect a historic cake: already mentioned by the well-known 19th century gastronome Pellegrino Artusi, definitely has a very ancient origin and in18th century it was also called "schiacciata delle Murate" because it was made by the nuns of the namesake convent in Via Ghibellina, and when this became the infamous prison, the cake continued to be served... as final portion of the last meal of the condemned!
The original tradition wants this delicious dish to be strictly linked to the Carnival and especially to Shrove Tuesday.
But what is the real recipe of schiacciata alla fiorentina?
For those who have the courage to engage in a kitchen trial not really for beginners, here are instructions for making the schiacciata alla fiorentina as tradition commands:
- Mix 300 grams of flour with yeast dissolved in warm water
- Let rest the dough for 2 hours;
- Add 2 egg yolks, 100 grams of lard, 100 grams of sugar, a pinch of salt, vanilla and orange rind;
- Let rest for 2 more hours;
- Bake for 30 minutes;
- Serve cold and dusted with powdered sugar.
A complex recipe, especially for those many waiting times... but don't worry! On the web there are many "modern" recipes, certainly simpler but equally delicious! What are you waiting for?
Prepare to be delighted!