Grappolo di vite canaiolo

Canaiolo grapes
Credits: Vendita Piccoli Frutti

In the second installment of less-known and juicier local recipes in Italy, grapes are the main ingredient. This delicacy is made with a dough, like the one used for bread, filled with black grapes, sugar and oil.

Based on the local recipe, it is generally baked during the grape harvest period, between September and October.

This traditional bread, among the best local recipes from Tuscany, requires the use of canaiolo, typical of the Chianti region, particularly sweet with tiny grapes.

Alternatively, you can use fox grape. Follow the tradition: don’t remove the seeds!

The schiacciata is awesome to eat when lukewarm, and the wort is almost liquid, even though, based on the original recipe, it should be eaten when the sugar is caramelised and all the grape scents are mixed in the dough.
Here’s how to prepare one of the sweetest local recipes of our country: the Florentine grape bread!

Prep: 1 hour

Cook: 30 minutes

Servings: 1 baking tray


  • Cavaiolo or fox grape 20 ounces
  • Type 0 flour 17.5 ounces (or a mix of type 0 flour, 10.5 ounces, and Manitoba flour, 7.5 ounces)
  • Sugar 3.5 ounces
  • Fresh yeast 0.35 ounces
  • Water 7.05 ounces
  • Milk 3.5 ounces
  • Extra virgin Olive Oil 5 tablespoons
  • Salt
Panoramica sulle colline del Chianti

The Chianti hills
Photo by Rowan Heuvel on Unsplash

  • Let’s begin the second installment of our local recipes by making the dough early, so that the schiacciata will be soft even the day after.
    Mix 1.75 ounces of milk and 1.75 ounces of water, add the yeast and 3.35 ounces of flour until you get a creamy dough.
    Cover the bowl with cling wrap and leave it for an hour at room temperature.
    Add the remaining flour, water, milk and the sugar.
    Mix all the ingredients.
    When you have a homogeneous dough, add oil, a spoonful at a time, and salt.


  • The resulting dough is soft and homogeneous, similar to bread.
    Flour the kitchen counter space and your hands, pour the dough and knead it, forming it into a ball.
    Put the dough in a lightly floured bowl, then cover it with cling wrap and leave the dough for at least 2.5/3 hours at room temperature.
    Now pour the dough again on the kitchen counter space with a pinch of flour and cut it in half.
    Oil a baking tray with extra virgin olive oil.

  • Spread the first half of the dough with your hands on the baking tray.
    It is not necessary to spread it until all the tray is covered: it will furtherly spread when rising.
    Add half the grapes.
    Mix two tablespoons of sugar and 2 tablespoons of oil.
    Spread the other half of the dough with your hands and put it on top of the first one.
    Press the dough with your fingers, and spread it to reach the sides of the tray.
    Add the remaining grapes.
    Press softly again to spread the dough.
    Leave the schiacciata in the oven (switched off) for about 2 hours.
    After that, the bread will be doubled in size.
    Finish your dressing by adding the last two tablespoons of oil and sugar.
    Place the baking tray in the oven (central position), preheated to 180 ºC/350 ºF for about 25/30 minutes.
    The schiacciata will be ready when the wort is melting and the surface looks caramelised.


Speaking of local recipes in Italy, ever tried the spaghetti with toasted hazelnuts? Check the recipe in this post of our blog!

Main photo: Giallo Zafferano
Recipe: Tavolartegusto