AQAFarina’s origins lie in this amazing Tuscan product. In Florence, the Schiacciata represents a real institution, and ours is deemed to be one of the best in the entire city.
THE TRADITIONAL “SCHIACCIATA TOSCANA” – FLATBREAD
THE QUEEN AMONG OUR PRODCUTS
TRADITION & STREETFOOD
CRISPY TEXTURE, SOFT HEART.
It is an ancient yet contemporary tradition: today’s street food wouldn’t be the same without this amazing product. Thanks to the long leavening process, a popping activity is created during baking. It gives the product an overly pronounced alveolation, the distinctive airy crumb.
The bottom and the crust have a crispy texture. The light and airy crumb allows easy cutting and filling with cold cuts or cheese.
Historically, the Schiacciata’s dough was used just as a temperature measuring tool in order to pick the right moment to place the bread in the oven. In fact, schiacciata and bread share the same dough: water, flour and sourdough, with the addition of salt and EVOO on the schiacciata’s top.
ART&FOOD
THE PERFECT MATCH
The Schiacciata dough, which is richer in water than the traditional “focaccia” one, is carefully rolled out into a “tongue shape”, in order to preserve the leavening gases within. The dough is then spread on wooden boards dusted with flour where the process is completed by adding salt and EVOO on the schiacciata’s top, as per tradition.
