Easter “schiacciata”


The Easter “schiacciata” is a typical Tuscan dessert whose origins date back to the peasant world of the mid-nineteenth century.
Contrary to what the name might suggest, the Easter “schiacciata” is a very leavened cake: the Forno di Ravacciano uses an increasingly natural yeast in order to make the cake soft and light. It is precisely in the long leavening process that the secret of its goodness is hidden.
The recipe we use has been the same for generations, every single bite allows those who taste our schiacciata to rediscover the genuine and authentic flavors of the past.


eggs, natural flavors, aniseed, aniseed liqueur (hydroalcoholic solution of sugar, natural flavors, anethole extract), mint extract rosolio (sugar, water, natural flavors), salt, edible lard, margarine (vegetable oils, hydrogenated vegetable fats), water, mono and diglycerides of fatty acids, lecithins, salt, potassium sorbate, citric acid, flavorings, beta carotene, sugar, milk, type 00 soft wheat flour.

cereals containing gluten; eggs and egg products; milk and milk products (including lactose); it may contain traces of nuts

Out of stock

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