Every Easter, Tuscan households fill with the sweet aroma of anise seeds from Schiacciata di Pasqua. This sweet bread has a long history in the Tuscan countryside, with recipes passed down among extended families. Residents of Tuscany traditionally begin their Easter mornings with this simple dessert.
Most recipes for this Tuscan Easter bread are complicated. Part of the confusion lies in the meaning of the name that implies a flat bread, when the finished product has a lovely, rounded dome. Most versions of this bread are made by combining many eggs, anise seeds, citrus, and mint liquor.
The dough must be left to rise twice, before finally baking until the bread develops a warm, brown color. Different areas of Tuscany eat this bread in particular ways. Popularly, Tuscans will bake it on Good Friday to enjoy it on Easter with vin santo, a type of Italian dessert wine, and chocolate Easter eggs.
The dough must be left to rise twice, before finally baking until the bread develops a warm, brown color. Different areas of Tuscany eat this bread in particular ways. Popularly, Tuscans will bake it on Good Friday to enjoy it on Easter with vin santo, a type of Italian dessert wine, and chocolate Easter eggs.
