Schiacciata con l’Uva Recipe

Schiacciata con l’Uva:  waiting for the wine

 

uva
There is something Italians love as much as their mums: that dark red/purple liquid called wine. No surprise then that in Tuscany, one of the most important areas of wine production in Italy, there is lots of excitement and expectation when we come closer to the time  of the year where the yearly wine production will finally “be released”. That is, in early Autumn. Wine harvesting in Italy starts at the end of August and by the beginning of October the vino novello (not aged fresh made table wine) will be already on our tables. Get to know more about Italian culture and traditions with us along with our Food Tours!

While waiting for the real stuff to be ready, Tuscan people make use of the grapes as much as they can. Schiacciata con l’Uva is a product of this sense of expectation. Traditionally made with a a bunch of the grapes of the harvest, this grape pie is very similar to the focaccia dough, but sweater.

Schiacciata con l'Uva

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Nowadays, many Italians do not harvest their own grapes any longer so they choose to use uva fragola grapes for this recipe! You can choose to use whatever grapes you find available in your country! Try to go for the  most organic option you can find!

Ingredients

FOR THE FOCACCIA DOUGH:

  • 5 Cups white flour

  • 2 Teaspoons instant east

  • Extra Virgin Olive Oil

  • 1 Teaspoon Salt

  • 1 3/4 Cups Warm Water

FOR THE FILLING & TOPPING:

  • 2 bunch of grapes

  • 3/4 cup sugar

  • Rosemary

  • 1/4 Cup Olive Oil

Put the flour, three olive oil tablespoons, salt and yeast in a bowl. Mix and start adding the warm water little by little, while stirring. Continue to add water until the dough begins to thicken and you are able to knead it with your hand. At this point, continue “to work on” (as Italians say) the dough for around 5 outside the bowl, on a lightly floured flat surface. Make a ball with your dough and place it back in the bowl, after sprinkling some flour on it so that it doesn’t stick to your ball. Cover it bowl with a kitchen cloth or a plastic wrap and let it rest in a warm spot for around an hour or more.

impasto schiacciata con l'uva

 

Divide the dough in half, and place half on a large baking pan. Drizzle it with a little olive oil, and scatter half the grapes over it. Sprinkle with half the sugar and rosemary.
At this point, add the other half of the dough over the dough in the pan. Stretch it and pinchi the two doughs together. Spread the other half grapes on the top. Leave the dough to rest while preheating oven to 180 C° (375 degrees F). Bake the focaccia for around 30/45 minutes until it is golden brown.

schiacciata-con-luva

Ecco fatto! Italian early autumn taste on your table!

To be enjoyed as a snack with your afternoon tea! Feel like trying more?

Come along with our Florence Food Tours!

Octopus and potatoes salad: easy and summery

 

Who said that Italian culinary tradiion is all about pasta? Italian cuisine has a lot to say also about fish! This recipe is going to join your need of fresh flavors and Italian taste!

Octopus and potatoes salad

It is great as a starter, as a main dish and also as finger food if you provide toothpicks. The must-follow rule is quality extra virgin olive oil and fresh parsley. Italian cuisine makes great use of this herb, but it is strictly fresh and never dried! So let’s try to stick to these simple rules to get some real taste of Italy! When you visit, have a look at our Food Tours to discover more about Italian culinary tradition!

For this fresh and easy recipe the ingredients should be easy to find. There are many small variations of this recipe that can be adapted to your personal taste! Just give it a try!

Ingredients for 5 people

1 kg of octopus

5 big/1 kg potatoes

1 clove of garlic (optional)

Few bay tree’ leaves

Parsley

1 lemon

Salt

Pepper

Extra-virgin olive oil

As first, place the potatoes in boiling water until cooked. You can choose whether to cut and peel them before or after boiling them! Just be awareh that if you peel and cut them before it will take less time to cook and you should be careful not to over-boil them! If you boil them intact, check with a fork: when they are soft they are ready! Drain them in cold water and put them aside cut in big pieces. Here, it all depends on your taste, if you prefer to cut them a little bit smaller, then cut the octopus in pieces of the same size!

potatoes

Clean the octopus and cook it in boiling water together with the bay tree’ leaves until the meat will become white and tender (it will take usually around 30 min). Once ready, leave it in its cooking water until it cools. It is important to do so, in this way it will stay nice and tender.  Once cool, drain and cut into pieces. Place the octopus and the potatoes together in a bowl.

Octopus salad

And now the seasoning: add the entire clove of garlic peeled (only if you like and are ok with garlic), chopped parsley, the extra virgin olive oil, the lemon juice, salt and pepper.

The best would be to leave the octopus in its seasoning for at least half an hour before being served. Enjoy it with a great dry white wine. We will give you also some ideas for wine-food combination during our Food Tours in Florence!

octopus and potatoes salad

 

Truffles: yet another diamond of Italian cuisine

Italian cuisine is surprising. When you think you know everything about spaghetti, then you find out about risotto, when you mastered your art of cooking melanzane, you find about the great power of basil. Truffles are just another diamond of Italian cuisine: one of the most precious.

You might have heard about it, you might have tasted it in some fancy restaurant, you might have smelled while walking in the streets during your last visit to Italy.

Italian truffle

If you haven’t, well this will be an important discovery for you, I am talking of another diamond of Italian cuisine: truffles! Small and yet tasty tubers belonging to the family of fungus which are found in Mediterranean soil, they are called tartufo in Italian and a sprinkle of it is enough to make any dish special! Useless to say that the best ones come from Central and Northern Italy! That’s why they can’t be left out from our Florence Food Tour!

tagliata tartufoTruffle’s taste is hard to define. The most peculiar thing is that it involves the scent of it as well: you can recognize the smell of tartufo from few meters. If a trattoria has tartufo in the menu, you will smell it in the air. If you do, please do not miss it and try a tartufo dish of the house. Truffle goes great with meat (tagliata con tartufo), tagliolini (tagliolini al tartufo), risotto, eggs and you may find also very tasty tartufo sauces for your crostini. If what you are being served doesn’t have much taste than you know that you did not get a good truffle.

Usually truffle dishes are quite costly, since this fungus is really hard to find. It grows close to trees’ roots between 5 and 30 cm below the ground. The only way to harvest it is to train hogs and dogs and to dig the earth when they find the right spot. Truffles usually grow close to poplars, oaks, hornbeams, pine trees and beeches. In Italy, the truffle hunters are treated with respect and they are admired by local communities.

italian trufflesTruffles come in different shapes and colors, from dark to light brown, wrinkled or more smooth. There are many different types but if you are not  an expert the taste will be very similar. If you come to Florence, don’t miss our Food Tour experience! You’ll get the chance to taste the famous Tuscan truffle, and this will give you just another reason to be back!

How to prepare the best tomato sauce for your pizza

What is the best pizza you have ever eaten? Think about it before you answer and ask yourself what was so special about this pizza?? Next time you are in Rome, be sure to join our Rome Pizza Tour to taste the best pizza in Rome!

Pizza Tomato SauceThe first secret of a good pizza is a good tomato sauce! At the end of the day, it is what really makes a difference. A great dough can be ruined by a careless prepared tomato sauce. So here we go with some useful tips about the best tomato sauce for pizza EVER!

Ingredients (this should be enough for around ⅚ pizzas:

Extra virgin olive oil

  • 3 garlic cloves, finely chopped
  • 2 tins of quality plum tomatoes, chopped
  • 6 tbsp tomato paste
  • dried oregano
  • basil
  • salt

Pizza Tomato SaucePut the oil in a pan together with the garlic. Cook until it becomes a bit golden, be careful not to burn it, it tastes horrible if overcooked. If that happens, you have to throw it away and start all over again! Add the tinned tomatoes and cook until almost dry, then add the tomato paste, some basil leaves, salt and oregano. If necessary, you can add also some spoons of water if you are not happy with the thickness of the sauce. Once ready, let it cool before spreading it on your pizza.

Now the most important question: when is the right time to add the tomato sauce to your pizza? Answer is: before baking the pizza! Only things that are allowed to be added once the pizza is baked are: prosciutto, rucola salad or other fresh ingredients. Another tip for your best pizza: please do not over “cheese” it! Taste your result! If you are not satisfied, come to Rome and taste the best pizza!

Fried Pizza: because pizza is always pizza!

Fried Pizza

Fried Pizza

How many types of pizzas have you tasted in your life? There are so many extravagant version of this typical Southern-Italian dish that it is sometimes impossible to distinguish original Italian ones. Well, there is always something new to try! You know what we are talking about if you’ve joined one of our Roma Pizza Tour!

One of the specialities of this tour is the fried pizza! Yes, you got it right! As if pizza was not good enough, we decided also to fry it! This recipe is of Neapolitan origins and it is called Montanara recipe, which takes its name from the montanari. I montanari  were the mountain peasants, who apparently used to eat fried bread dressed with tomatoes and cheese.  Just to give you an idea of how easy this recipe is!

So here is what you need to try to do Fried Pizza at home:

Ingredients

  • 800 gr basic pizza dough

  • Mozzarella (better if buffalo one)

  • 1 clove garlic , peeled and finely sliced

  • 400 gr good-quality tinned plum tomatoes

  • oregano

  • fresh basil

  • extra virgin olive oil

  • salt

  • black pepper

  • vegetable oil

It is better to prepare the tomato sauce first, so that once the dough is ready you can just dress it and enjoy your fried pizza while still warm. So, first of all heat a saucepan, pour few spoons of olive oil and add the sliced garlic. Cook gently over low fire. When the garlic turns light golden, add the tomatoes and a few pinches of salt and pepper. Cook gently for about 20 minutes, turn the fire off, add some basil and put to one side.

Tomato Sauce for Fried Pizza

Now you’ll just have to fry your pizza base and it is ready! Let’s suppose here that you have already your basic pizza dough ready. Divide it in 12 balls of around 60 gr each and then flatten them to obtain a disk-like shape. Every disk of pizza is going to be fo 8-10 cm of diameter. At this point, heat 2 cm of vegetable oil on a frying pan and fry each pizza for 2 minutes or so on each side. Put the dough balls in the oil only when it is really hot. Remove them with tongs and place them on a tray with some kitchen papers, so that the extra oil is absorbed.

Fried Pizza

Now spread each one of the little pizza with a spoonful of the tomato sauce and tear over some mozzarella and few leaves of basil or dried oregano.

Here you go! Easy, tasty and colorful! Don’t forget to try the original Montanara recipe when you pass by Italy!