SCHIACCIATE D’AUTORE

Ten chefs from all over the region prepare and tell "their" Tuscan Schiacciate, accompanied by the products offered by the consortia of Prato Mortadella and of Cinta Senese pig

Second stage of the "Census of Tuscan Schiacciata" launched by ASET – Tuscan Wine and Food Press Association with Tuscany Showcase (the project of the Region and Unioncamere Toscana that promotes restaurants and shops that use local products) and Accademia della Crusca.

After the initiative that last year saw as protagonists the bakers of the area, this time it will be the turn of ten renowned chefs of the Tuscan landscape that will challenge themselves with one of the baked goods symbol of the regional tradition, of which they will provide their own interpretation in a technical tasting upon invitation (open to the public with reservations required).

To host the event, scheduled on TUESDAY 22 SEPTEMBER starting at 3:30 p.m., there will be the beautiful setting offered by Terrazza Bardini "La Leggenda dei Frati" Restaurant. The Schiacciate will be accompanied by the products offered by consortia of Prato Mortadella and of Cinta Senese pig, with explanation by chefs of the techniques and ways to prepare and present, and space for comments, questions and considerations.

"The census of Schiacciata – the Chairman of ASET, Stefano Tesi, comments – is an exciting adventure strongly supported by our association, which brings together gastronomy and organoleptic analysis, sociology and eating habits. No one before had decided to do this".

Not a race, but an opportunity to understand how even the interpreters of author cuisine, those who through direct contact with the public are actually ambassadors of gastronomic traditions and memories of the territory, are challenged daily with this product. In Tuscany Schiacciata counts for something like 617 different names: the current research study aims to determine the different types, creating a sort of "map of excellence" in addition to identify uses, ways and traditions of consumption.

This is the list, in alphabetical order, of the chefs who with enthusiasm have accepted to take part in the meeting: Deborah Corsi (La Perla del Mare, Livorno), Cecilia Dei (La Gramola, Tavarnelle Val di Pesa), Stefano Frassineti (Toscani da sempre, Pontassieve), Andrea Gemignani (Da Filippo, Pietrasanta), Paolo Gori (Da Burde, Firenze), Remo Maestrini (La Vecchia Locanda, Scarlino), Enrico Panero (Da Vinci, Eataly, Firenze), Filippo Saporito (La Leggenda dei Frati, Florence), Marco Stabile (Ora d’Aria, Florence), Claudio Vicenzo (La Limonaia di Villa Rospigliosi, Prato).