schiacciata

Mi ero ripromessa di non pubblicare mai e poi mai questa fan art perchè è mostruosamente vecchia, è incompleta, lo stile è mutato notevolmente (guardate soprattutto la frangia di Sasuke: nel 2007 Kishi non lo disegnava con la frangia "schiacciata" sulla fronte a mo 'di

Popular in the last 8 hours 2009

Of course, Italians can't take all the credit for what is quite simply the world's best snack; as the Oxford Companion to Food points out, the linguistic link between pizza and pitta is surely no coincidence – topped breads have been popular around the Mediterranean since classical times, and Etruscans were baking schiacciata in the Tuscan region over 2,000 years ago.

How to cook the perfect pizza 2011

Ailments aside, the honey is wonderful spread on schiacciata, the squashed white bread (like a strip of focaccia) cooked in oil and salted on top that is the snack food of every schoolchild in Tuscany.

The Other Tuscany Richard Nalley 2010

Many dictionaries of Neapolitan dialect from the late eighteenth century onward tell us that pizza, at its simplest, was merely a generic word for all kinds of pies, and for what would be called focaccia or schiacciata elsewhere in Italy, that is, a flat piece of dough dappled with fat or oil and cooked quickly in a hot oven.

Delizia! John Dickie 2008

Foccaccia, or schiacciata as it is called here in Tuscany, is really one of the most wonderful ‘bread inventions’ that exists!

Tomato and Sweet Onion Focaccia | Baking Bites 2005

I have chosen to make a roasted red pepper focaccia or rather a schiacciata as known in Tuscany and Umbria.

Archive 2005-03-01 Mika 2005

I particularly like the sweet, grape-packed version from Tuscany called schiacciata.

Telegraph.co.uk: news, business, sport, the Daily Telegraph newspaper, Sunday Telegraph 2010

But no one should doubt that serious pizzas emerge from the two wood-burning ovens hidden in plain sight behind the bar, particularly the three varieties of schiacciata, minimally topped flatbreads whose saucelessness allows the thin crust to develop in all its full blistered chewiness; I particularly liked the one with funky, full-flavored speck and melted Taleggio.

unknown title 2009

But no one should doubt that serious pizzas emerge from the two wood-burning ovens hidden in plain sight behind the bar, particularly the three varieties of schiacciata, minimally topped flatbreads whose saucelessness allows the thin crust to develop in all its full blistered chewiness; I particularly liked the one with funky, full-flavored speck and melted Taleggio.

Chicago Reader 2009

I’m italian and I really love “schiacciata” called also “schiacciatina” little and thin schiacciata; personally I use only 1 tablespoon af extra virgin olive oil.

jim lahey’s pizza bianca | smitten kitchen 2008