Every Italian region, and often even towns within the same region, have a different traditional Carnival sweet, and Florence is no different. In the Tuscan capital this time of the year, all pastry shops display the typical schiacciata fiorentina di Carnevale, which isn’t fried — unlike many other classic Carnival desserts.
Schiacciata fiorentina is a cake with a delicate flavor of orange and spices, covered with a generous layer of powdered sugar and decorated with the emblem of Florence, the lily, which is created through dusting with cocoa.
But this schiacciata is not a cake in the traditional sense; the recipe uses fresh yeast, either starter (lievito madre) or brewer’s yeast, as you would do for focaccia. When cooked, it should not be taller than three centimeters.
This schiacciata is said to be the evolution of the original stiacciata delle Murate, prepared by the cloistered nuns of the convent of via Ghibellina in Florence, who cooked it in the rectangular trays where they served meals to prisoners (the traditional schiacciata, in fact, should be rectangular in shape). Legend has it that schiacciata was served as part of the last meal of those sentenced to death, executed in the nearby Prato della Giustizia.
The traditional recipe does not feature any cream, but many contemporary reinterpretations of this Florentine dessert include an exquisite filling with whipped cream, custard or chocolate or a hazelnut cream.
Where to find the best schiacciata fiorentina in Florence
- Pasticceria Giorgio, Via Duccio di Buoninsegna 36
- Pasticceria Buonamici, Via dell’Orto 27r
- Gilli, Via Roma 1/r
