Azienda Agricola Sapereta

HOLIDAYS IN CONTACT WITH NATURE ON ELBA ISLAND

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WHITE WINES, RAISIN WINES AND ALEATICO

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traditional dishes
SCHIACCIA ‘BRIACA

The preparation is very simple. The goodness of this dessert is directly proportional to the quantity of dry fruit. Put the dry currants into warm water to soften.

Put part of the flour on the pastry board; add the dry chopped fruit, (leaving a handful aside) and the softened dry currants, the oil, the Aleatico. Knead the mixture adding the rest of the flour until it becomes even and soft; add a little more Aleatico or a little red wine (half a glass).

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CANTUCCINI

Knead and work until the dough is even, adding flour when necessary, if it is too damp or sticky. Add a little milk if the dough is too dry. (It also depends on whether the weather is dry or damp).

Make three or four sticks and lay them gently on a previously greased baking tray. Bake in a static oven at 140/150°C for 20/25 minutes, well-heated in advance.

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