If you have ever been to Florence you cannot miss the schiacciata dell’Antico Vinaio, known all over the world and able to enchant every one of its spectators. Famous for their crunchiness, but especially for their so succulent fillings, schiacciata dell’Antico Vinaio are simply irresistible.
It is a freshly baked schiacciata, crispy on the outside but soft and warm on the inside, made even more inviting by the waiters who walk through the “restaurant” with dozens of them in their hands, filled with every kind of delicacy there is: lard, sbriciolona, ham, mortadella, carpaccio… mushroom creams, pecorino cheese, potatoes, truffles… cooked vegetables, fresh vegetables… cheeses, stracciatella and much more.
With a few pennies at Antico Vinaio you can have lunch, dinner and maybe even breakfast. By now it has become a must for all young people who, after leaving school or going for a walk in the center, have a craving for something so appetizing… so much so that they wait at least an hour in line. Unbelievable!
In any case, those so good stuffed schiacciate are made unique above all by the dough that I wanted to reproduce today. I’ve always wanted to be able to make myself how and when I want one of those delicacies and I definitely found the recipe. Here is a very easy preparation, but a bit long because of the many leavening, that will amaze every gourmet. Are you ready to lace up your apron? Let’s go!