Tuscany's Grape Focaccia

Ciao Amici,

Every place has its signal that summer is coming to an end. Here in New York, it’s when the red, white and green tinsel goes up on Mulberry Street for the San Gennaro Festival. In Florence, it’s the arrival of Schiacciata all’Uva, a two-layer focaccia baked with fresh wine grapes.

The origins of this seasonal treat are believed to have started with the Etruscans and the recipe been passed down ever since. Today, the dish is deeply rooted in Tuscan tradition and found at every bakery from September to October.

The wine grape Canaiolo is used because of its sweetness and softness and the seeds are never removed, so expect a light crunch when biting into a slice! Fun fact, my absolute favorite rosé is also made with Canaiolo!

As the days are getting shorter and the leaves get their first tinge of yellow, I was feeling nostalgic for Schiacciata all’Uva, so I made a batch using this recipe. Of course, I have no access to Canaiolo grapes so I used “Champagne grapes” (small, sweet red grapes) from Trader Joes. I have to say that it turned out pretty well!

What is your favorite end of summer / beginning of Fall tradition?

Learn more about Italian wine, harvest, vineyards and everything else about Fall in Italy and explore how grapes are at the center of Italian history, food and culture!

Abbracci,

Lisa