Tall or short, soft or chewy, more or less salty and seasoned with oil: here is our ranking of the best schiacciate in Florence, between big names and small family-run establishments.
5 places to eat Tuscan schiacciata in Florence
NThere is no corner of Tuscany where a baker doesn’t have it on the counter, so much so that the Tuscan schiacciata continues to be a must of the daily diet of Tuscans. Indeed, one could say that the crushed is now at the base of the “food chain” in Tuscany.
Where to eat Tuscan schiacciata in Florence
Some time ago we told you how theAcademy of the Crusca , Tuscan Showcase and theAset – Tuscan Food and Wine Press Association, have carried out the first census of the Tuscan schiacciata, putting some order among the numerous ways in which this ancient product is called in Tuscany: from the “chaccino” at the “fugassa” until the “carsenta” or to the “coface“.
Now is the time to move on to a qualitative evaluation, in other words, reveal where to eat Tuscan schiacciata in Florence.
Ancient Pugi Oven, of course
By popular demand we can only begin our selection of where to eat Tuscan schiacciata in Florence from The Pugi, a historic bakery founded in 1925 on Via Gabriele D’Annunzio and now also present in Piazza San Marco, Via Doni, and Via Orsini. After having steadily gained the trust of residents, this focaccia – stuffed or plain – is now a must even for tourists. The prices are not very cheap, it’s true, but the quality it must always be remunerated.
Ballerini Bakery, in Borgo Ognissanti
This oven that winks at quality chocolate deserves a special mention for the schiacciata In itself, but above all for the variations it offers, filled with interesting combinations (all kinds of vegetables and above-average cheese). The price is competitive, especially compared to the tourist traps that fill the city center.
Becagli Bakery, in Borgo Ognissanti
There is a geographical proximity to the previous one, but there are not many other similarities: a few steps away from the previous bakery, the Becagli oven It is a structure with over a century of life and now has a name for itself Tuscan schiacciata in FlorenceDespite its small size, every day it manages to satisfy a clientele equally divided between residents and tourists. Worth noting is the variant with cheese, ham and mushroomsRumors are circulating online that, over time, he could threaten Pugi’s primacy…
The Old Guasti Bakery, on Via del Ponte alle Riffe
Pay the duty of a location not exactly central, but the proximity to the Calvino school – a short distance from Via Faentina – guarantees the owners a discreet and constant turnover, which for a family-run business It’s not at all secondary. Excellent value for money, the oven applies the golden mean principle: the schiacciata is crunchy on the outside and soft on the inside, oiled and salted just right.
The Morning Bread, in Piazza San Jacopino
It is not one of the most well-known bakeries for Tuscan schiacciata in Florence, or at least outside the neighborhood, but his focaccia is worth a detour and a stop. Tall, higher than the city average, it has the perfect aroma and consistency to eat more than the portion a nutritionist would recommend. Also to be enjoyed with porchetta, which is never missing around here.
In province of Florence We also remind you to eat Tuscan schiacciata at:
Greve in Chianti: Parronchi & Co. bakery
Bagno a RipoliThe Baker of Bagno a Ripoli by Andrea Sodini
San Casciano Val di PesaSpedaletto’s Workshop and the Giotto Bakery in Chiesanuova
📍FOR MORE INFORMATION:
👉 All the schiacciate lead to the Antico Vinaio in Florence
👉 Curiosities, history, and recipe for Tuscan schiacciata
👉 Where to eat Tuscan schiacciata, province by province
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