The Schiaccia Briaca, originating from Rio dell’Elba, is a beloved dessert from the Tuscan Archipelago, specifically the Island of Elba. Despite its name, which might suggest a savory flatbread, the Schiaccia Briaca is a sweet treat, traditionally prepared during the Christmas season but now enjoyed year-round by locals and tourists alike. Its popularity is such that many visitors make sure to purchase one before departing the island.
Appearance and Characteristics
The Schiaccia Briaca presents itself as a rosy-hued, slightly leavened sweet focaccia, generously studded with dried fruits such as walnuts, almonds, pine nuts, and raisins. Its distinctive flavor comes from the addition of Alchermes, a vibrant red liqueur, and Aleatico, a local aromatic fortified wine.
The "Drunken" Element
The name "Schiaccia Briaca" translates to "drunken flatbread," a reference to the inclusion of Alchermes and Aleatico in the recipe. Aleatico, a sweet dessert wine, can sometimes be found in mainland supermarkets. If Aleatico is unavailable, Vin Santo can be used as a substitute, although it will alter the original flavor profile.
A Taste of Tradition
The first encounter with this unique dessert is often a memorable one. Every year, one may receive it as a gift from a relative who is well-versed in the traditions and recipes of the Island of Elba, prepared with their own hands. The desire to share this flavor and introduce others to the Schiaccia Briaca Riese leads to sharing the recipe.
Historical Roots and Evolution
The history of Schiaccia Briaca is intertwined with the maritime past of the Island of Elba. Its origins can be traced back to a simple, unleavened bread made by sailors, designed to last for extended periods at sea. This early version consisted of flour, dried fruit, and olive oil, sweetened with honey.
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During the 19th century, when sugar became more affordable, it replaced honey as the sweetener. It was also during this period that the Schiaccia Briaca was "imbriacata" (drunkened) with Moscato and Alchermes, transforming it into the festive dessert we know today. These additions elevated the Schiaccia Briaca to a special occasion treat. Interestingly, in Capoliveri, Alchermes is omitted, resulting in a lighter-colored variation.
The recipe's roots are believed to extend even further back, potentially to the Saracen pirates who raided the Island of Elba between the 13th and 16th centuries. These pirates brought with them Middle Eastern ingredients like raisins, pine nuts, almonds, walnuts, and honey, which were incorporated into the early versions of the Schiaccia Briaca. The lack of leavening and eggs in the original recipe ensured a long shelf life, essential for long sea voyages.
Variations and Regional Differences
As a regional specialty, numerous variations of Schiaccia Briaca exist. The Riese version and the Capoliveri version are among the most well-known, but many families have their own closely guarded recipes.
Recipe and Preparation
Here's a glimpse into the preparation of this traditional Elban delight:
Ingredients (for two 22cm cake pans):
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- 500g flour
- 250g sugar
- 150g mixed dried fruit (walnuts, almonds, pine nuts, raisins)
- 50g pine nuts
- Aleatico wine
- Alchermes liqueur
- Olive oil
- Baking powder
Instructions:
- Soak raisins in warm water to soften.
- Combine flour, baking powder, and chopped dried fruit.
- Add soaked raisins, Aleatico, olive oil, and some Alchermes.
- Mix until just combined, being careful not to overwork the dough. It should be soft and slightly sticky.
- Grease a round baking pan with oil and line the bottom with oiled parchment paper.
- Pour the dough into the prepared pan.
- Top with pine nuts, raisins, a mixture of Alchermes and olive oil, and sprinkle with granulated sugar.
- Bake in a preheated oven at 180°C (350°F) for 40-50 minutes, or until golden brown.
Tips and Considerations:
- The dough should be handled gently to prevent it from becoming tough.
- If Aleatico is unavailable, a sweet dessert wine like Passito or Vin Santo can be substituted.
- The Schiaccia Briaca can be stored at room temperature for up to two weeks.
Availability and Enjoyment
The Schiaccia Briaca is readily available throughout the Island of Elba. It can be found in bakeries, pastry shops, local product stores, and at local festivals. It holds a prominent position on dessert tables, a testament to its popularity and cultural significance.
A Modern Twist: Schiaccia Briaca with Bimby
For those who prefer a more modern approach, the Schiaccia Briaca can also be prepared using a Bimby. This simplifies the process while still preserving the authentic flavors of the traditional recipe.
Bimby Instructions:
- Soak raisins in brandy for 15 minutes.
- Chop walnuts, almonds, and hazelnuts in the Bimby (3 seconds, speed 6). Set aside.
- Grind sugar and lemon zest in the Bimby (15 seconds, speed 10).
- Add flour, salt, oil, Moscato, half of the Alchermes, and baking powder (40 seconds, speed 4).
- Add chopped nuts, half of the drained raisins, and half of the pine nuts (20 seconds, speed 4).
- Pour the mixture into a baking pan and bake as directed above.
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