Schiacciatina mantovana

The beginning of tradition, from the ancient peasant fields of the sixteenth century to our tables, today as in the past. Excellent throughout the meal, breakfast, lunch, dinner, even for quick snacks or appetizers in complete relaxation, it goes perfectly with a slice of cured meat, a cheese, rather than a teaspoon of spreadable hazelnut cream or a fruit. 

At the time of the Gonzaga family, Mantuan bakers were already baking the "schizzadas", considered the ancestors of schiacciatine. "Hic quoque fornari schizzadas atque fugazzas", is the verse of the "Baldus", a poem by Teofilo Folengo published in 1517, where this origin can be traced. In all probability of Jewish origin, before having a precise recipe, the schiacciatina was made in three different shapes: the chisoela, the chisoel and the blueberry. The first, considered a substitute for bread, was consumed by peasants during heavy work as a food interlude.

Its dough was made with flour, water, salt and a pinch of baking soda. The cooking was in the text, but more often under the ashes. A second version involved the fat recovered from the cooking of the cotechino, to which flour, eggs, milk, water, yeast and sugar were added. All baked in the oven on a greased and floured copper baking sheet. Mirtol was made from white and yellow flour, oil, sugar, milk, lemon and baking soda. Placed in a pan and cooked, it was enriched with anise, grappa and vanilla powder. Today's schiacciatina mantovana is a square or rectangular focaccia obtained by mixing soft wheat flour, water, salt, lard, and enriched with greppole (crunchy cracklings), aromatic herbs or onion.