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Automatically translated version. May contain inaccuracies compared to the original.
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A cookie you can bake only twenty days a year
Schiacciata al uva appears in Florentine bakeries in September and disappears in October. Not on a whim. You need Canaiolo grapes, the same variety used in Chianti, and they are harvested only during the vintage.
It looks like bread dough studded with black grapes. The grapes are placed whole, with seeds.
And that’s not carelessness. The seed during baking gives a light astringency and bitter note that holds all the sweetness in check. Seedless grapes turn the cake into an ordinary sweet bun.
We recommend rolling the dough thin, laying half the grapes on it, covering with the second layer of dough, then placing the remaining grapes on top. Sprinkle with sugar and drizzle with olive oil, not butter. The oil here is not fat but flavor.
Hot oven, twenty-five minutes. The juice comes out and caramelizes at the edges; that is the tastiest part.
Eat it warm, with your hands, the same day.
Things that are always available somehow never taste like the ones you get for twenty days.
💛Enjoy.
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