We are now in time for Carnival and Firenze everyone buys the flattened Florentine style. Yes, because this traditional dessert is only baked now, after the time of the panettone and before Lent. And here is the Florentine Schiacciata: a simple leavened cake, rectangular in shape (more or less the size of an A4 sheet) and sprinkled with icing sugar. Its characteristics are softness and a slight orange aroma, given by the grated peel of the citrus fruit. In addition, just to point out that we are in Florence, a lily, symbol of the city, is made with powdered cocoa on the white bed of powdered sugar. The flattened Florentine style can be found practically everywhere, in ovens and pastry shops, in the simple versions or usually filled with Chantilly cream.
It can be done even at home but the result, at least according to the recipes tested up to now, is only a distant relative of the schiacciata made by professionals. In fact, its secret lies in the use of lard which makes it soft and yielding to the bite. The city is full of discussions about which pastry makes the best flatbread. Here are some very personal reviews.
Considered by many to be the best in Florence, the schiacciata di Giorgio, the famous pastry shop in the Monticelli area, in via Duccio da Boninsegna. Here a whole flatbread costs 16 euros (simple version, which is what I considered). I would also recommend the one made by Nencioni, an old patisserie in via Pietrapiana, Sant'Ambrogio area in the center. In this case the price is higher, 18 euros for a whole one. Finally to me it seems very good that of Bellucci pastry shop, in via Vittorio Emanuele 67a / r; if you happen to visit the Stibbert Museum you are a stone's throw away.
