"Pizza and Italian regions" section
It has rightly conquered the title of "pride of Italian cuisine": pizza, appreciated all over the world, has known a whole series of variations and reinterpretations, but continues to maintain a deep bond with tradition.
A tradition that, even with us, is declined in many different shades, from the shape to the type of cooking, from the dough to the filling, because in our country each region has "its" pizza, characterized by typical local ingredients.
Thus, in addition to the classic "Margherita" with tomato and mozzarella, we find the very famous "Napoletana" and "Romana", both with the addition of anchovies but different in consistency, the very tasty "pizza alla Monzese", with onion, sausage and stracchino … And many other original artisanal preparations, to be discovered by visiting different places.
Today, however, we are talking about a real variant of pizza: the Tuscan flatbread and ... be careful, don't call it 'focaccia', because in Florence and its surroundings they particularly care about its name!
The ingredients of Tuscan pizza
In Tuscany, the schiacciata is also known as "schiaccia" or "ciaccia", but it is said to be called by more than 600 other names, which change from area to area.
Simple and genuine, to make it you only need flour, water, yeast and lots of extra virgin olive oil (strictly Tuscan), to be brushed on the surface, an ingredient so important that this preparation is also called "crushed with oil".
In addition to the traditional recipe, of ancient peasant origin, there are numerous variations of schiacciata, including the sweet Tuscan grape or strawberry grape or the one that adds - or even replaces - white wine to the water in the dough.
After all, Tuscany is a region that boasts excellent food products, so even the ingredients used to prepare the typical schiacciata are extraordinary.
From stone-ground cereal flour, to extra virgin olive oil, among the best Italian IGPs, to salami and cheeses accompanying the schiacciata: the "Finocchiona", the "Sbriciolona" and the Cinta Senese ham, the fine lard from Colonnata, Tuscan pecorino and goats from Maremma, "Marzolino" from Lucardo and Fossa del Greppo cheese ...
In short, once the schiacciata has been prepared, there is only the embarrassment of choosing the favorite filling, based on personal tastes.
How to prepare the Tuscan schiacciata: traditional recipe
The traditional recipe of the Tuscan schiacciata includes a simple dough and a few ingredients:
- 500 g of "0" flour
- 250 ml of warm water
- 20 ml of extra virgin olive oil
- 1 teaspoon of salt
- 1 teaspoon of crumbled brewer's yeast
The ingredients are kneaded by hand, preferably on a wooden pastry board, forming an elastic and compact ball that must rise for at least an hour.
After this time, the pasta should be spread on a greased baking tray and "pinched" on the surface with the fingertips, to form the holes that characterize the appearance of the Tuscan flatbread and also serve to better accommodate the oil and the coarse salt grains. give the typical flavor.
Then, it should be baked in the oven at 200 ° C for about 20 minutes or until it takes on a nice uniform golden color.
Before tasting it, brush it once again with extra virgin olive oil and cut it into large slices: it is very good to taste alone, but becomes irresistible if accompanied with one of the exquisite Tuscan cold cuts and cheeses.
Use the Spice ovens for perfect cooking of your favorite pizza
To cook Tuscan flatbread to perfection, you need an oven capable of reaching and maintaining a constant temperature inside.
Getting an excellent result even at home is possible, thanks to Spice Caliente, the oven that uses technology and a cooking system that guarantee perfect and uniform cooking.
The internal resistance has a diameter of 32 cm and, therefore, covers the entire cooking chamber; it can reach a temperature similar to that of the professional oven (400 ° C) and keeps it constant thanks to the stainless steel closing cap.
The refractory stone base, then, is really ideal for cooking pizzas, focaccias ... and Tuscan flatbreads to perfection. In addition, it can be cleaned quickly: just use the special steel shovels, functional to remove residues but also to put the pizza in the oven and take it out of the oven.
Last but not least, the cost of Spice Caliente is amortized in a short time, because it is a versatile tool that allows you to make many other preparations at home, in addition to pizza.
- ricetta interessante grazie