Potato Pie

It is very important to have a baking tin with a diameter of at least 30 cm. If you have a smaller one simply reduce the ingredients. The pie must be only a few cm high, no more! The higher it is the more “potatoey” it becomes.


Serves 6/8 people
Low baking tin with a diameter of at least 30 cm

  • 1 kg potatoes
  • 3 tbsp flour
  • 3 eggs
  • 200 g sugar
  • 100g butter
  • grated lemon rind
  • one sachet of yeast type Bertolini
  • 2 tbsp oil

Per 4/6 persone
Per una teglia più piccola (min. 25 cm)

  • 600 g potatoes
  • 2 full tbsp flour
  • 2 eggs
  • 150 g sugar
  • 60 g butter
  • grated lemon rind
  • ½ sachet of yeast type Bertolini
  • 2 tbsp oil


Boil the potatoes (better if yellow) and puree them as if you were making dumplings. Beat the eggs and add them to the potatoes together with the flour, melted butter, sugar, sachet of yeast. Knead the mixture and lay it out on the butter-coated tin. Add the sugar above the dough and a drop of oil. Bake in the oven at 180°C for 20 minutes (the time can vary from oven to oven). Eat warm. Enjoy.

La schiaccia ubriaca (or as we say on Elba Island schiaccia ‘Briaca’)


  • 800 g. white flour
  • 400 g. sugar
  • 300 g dry chopped fruit (walnuts, almonds, hazelnuts, pine kernels, dry currants)
  • 2 glasses of extra virgin oil
  • 1 glass of Aleatico.
  • A 20/22cm wide baking tin.


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). The mixture must not be kneaded too long otherwise it would harden. Grease a round baking tin with oil, coat the bottom with oven or oiled paper which rises to the edges of the tin. Grease the paper with oil too, pour the mixture into it and make some small holes with the pressure of your fingers. Add the last pine kernels and another handful of dry currants, two glasses of alchermese mixed with two tablespoons of oil and sprinkle over the entire surface. Sprinkle with sugar. Bake in a hot oven at 200°C and cook for 40 – 50 minutes. Take out of the oven, let it cool down and place the schiaccia briaca on the plate leaving the paper where it was cooked. You can divide the mixture into three baking tins of 22 cm. It is very tasty even a few days later. Don’t worry if it crumbles, this is one of its features. Serve with Aleatico passito Doc of Elba Island.

Enjoy! Italo Sapere

 Granny biscuits (Cantuccini of Elba Island)


  • 100 g butter
  • Two eggs
  • 500 g plain flour
  • 240 g sugar
  • ½ lemon
  • One sachet of yeast type Bertolini.

Once these biscuits graced the tables during festive days. Melt 100 g butter. Beat two eggs into it. Knead and work with

  • 500 g plain flour
  • 240 g sugar
  • One rind of ½ grated lemon
  • One sachet of yeast type Bertolini.

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.

Remove from the oven and keep it on at the same temperature. Cut the sticks gently and still warm lay them on the tray and rebake for 15/20 minutes.

Typical biscuits to dip into raisin wines. Excellent with Moscato passito and Aleatico passito of Elba Island.