Different specialties in the region are identified with the name of schiacciata. We start from schiaccia or ciaccia, the most traditional and ancient one, synonymous with schiacciata all’olio (not to be confused with the Florentine schiacciata, which is a dessert): a flat product, cooked in a wood oven, pinched on the surface and seasoned with extra virgin olive oil. In the farmers’ version, inside the dough (a mixture of durum wheat flour, water, in some cases milk or wine, salt and oil for seasoning) people used to put pork cracklings, which here take the regional name of frizzoli. There are many variants in the region, including the classic schiaccia with grapes, usually of the canaiolo type, which can be found in and around Florence; this is a schiacciata stuffed with grapes both inside and on the surface.
