Tuesday, February 23, 2010

Schiacciata di Pasqua

This cake comes from Tuscan country cooking, and in particularly from the provinces of Pisa and Livorno.
It was traditionally made from Lent to Pentecost, when there was not much to eat.
It arises from bread dough enriched with eggs, sugar, and flavorings. It is a very balanced cake, with low fat and not many calories.
It is one of the most popular cake served on Easter in Tuscany. It is a delicious treat, often accompanied with chocolate Easter eggs and Vinsanto (Holy wine).
Schiacciata di Pasqua (Easter Schiacciata) is one of those traditional and ancient delicacy still enjoyed today. Ingredients and preparation are still the same ones used hundreds years ago.

One of the best pastry shop where you can get this delicious cake, is located in a small town of La Rotta, near Pisa, where my parents grew up. Pasticceria Leoncini is where every year, on Easter, my family and I would get this cake.
This is one of the food that we want to promote and protect, just because it represent everything about this wonderful Italian region; simple greatness.
Join us and truly discover how we live! A presto!
Let me know if you would like to have Schiacciata di Pasqua recipe.
Contact me at tours@utuscany.com


  1. We are Italian too.

    I am you newest follower. Hope you come over and follow back.

    I would love it if you would like to be my first guest to Meal Share Monday, and post your recipe and add a link to your site.

    If you are interested please contact me


  2. Thanks for following Kimberly...let's keep in touch! Ciao!



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