Tuscany's cuisine is impossibly famous worldwide but while the savoury food is more well-known, Tuscany is also home to plenty of delicious treats, amazing pastries, tasty snacks and wonderful cakes. Many were originally and traditionally only made for special occasions and during the key religious holidays of the year such as Easter and Christmas but, today, they can be sought out and purchased whenever you want.
One such product is Schiaccia Briaca, a must for anyone who has found a vacation rental on the Tuscan coast and a delicious cake from the lovely Elba Island. Famously boozy, it was created by a baker from Elba’s Rio Marina and combines two unique Tuscan alcoholic beverages; Aleatico, Elba’s own sweet red wine, and Alkermes, a wider Tuscan specialty. A typical soft and round cake that is found in bakeries all over on Elba, you can try it in the municipalities of Portoferraio, Porto Azzurro, Capolivieri, Marina di Campo and Rio Marina. It will be especially easy to track down if you head to seasonal food festivals on the island.
Made of flour, mixed dried fruits, sugar, the two aforementioned liqueurs, olive oil, pine nuts, walnuts and some other interchangeable ingredients, there are multiple possible recipes, including traditional, region and personal or familial variations. The result, however, should always be a shockingly pink and striking aromatic cake that is full of flavour and very unique.
While sourcing the two liqueurs may be somewhat difficult outside of Tuscany, if you want to try making it for yourself, then why not try this recipe from Emiko Davies at Honest Cooking. And, if you are holidaying in Tuscany you can try it out for yourself in a local bakery or eatery, then pick up those key ingredients and try to reproduce it faithfully at home later!
Made of flour, mixed dried fruits, sugar, the two aforementioned liqueurs, olive oil, pine nuts, walnuts and some other interchangeable ingredients, there are multiple possible recipes, including traditional, region and personal or familial variations. The result, however, should always be a shockingly pink and striking aromatic cake that is full of flavour and very unique.
While sourcing the two liqueurs may be somewhat difficult outside of Tuscany, if you want to try making it for yourself, then why not try this recipe from Emiko Davies at Honest Cooking. And, if you are holidaying in Tuscany you can try it out for yourself in a local bakery or eatery, then pick up those key ingredients and try to reproduce it faithfully at home later!
