Where to eat Tuscan schiacciata: the best bakeries, divided province by province. With 617 names, Tuscan schiacciata is undoubtedly the foundation of the food chain for those living in the Grand Duchy.
Where to eat Tuscan schiacciata
Dto the coast to the Apennines, there is no Tuscan baker who does not have shovels of Tuscan schiacciata displayed in plain sight on the counter.
And despite having survived several centuries of tradition unscathed, acquiring 617 different names throughout the region, this product continues to be a staple in the daily diet of hundreds of thousands of people. Indeed, it wouldn’t be wrong to venture that the crushed is at the base of the “food chain” of those who live in Tuscany.
The census of the Tuscan schiacciata
Some time ago we told you how theAcademy of the Crusca, Tuscan Showcase the’Aset (Tuscan Food and Wine Press Association) have carried out the first census of the sector, putting some order among the numerous ways in which schiacciata is called, from the “chaccino” from Garfagnata to “fugassa” from Massa, from “carsenta” from Lunigiana to “coface” Pistoiese until “panigaccio” or the “foot” of the Apennines, in over 200 municipalities in the region.
In short, there is no shortage of varieties: tall and short, soft and crunchy, saltier and less saltier, floury and not, greasy and dry, crumbly and compact, high edges and low edges, more cooked and less cooked, to be stuffed and not, etc…
👉 Read also: From fugassa to carsenta: the 617 names of the Tuscan schiacciata
Where to eat Tuscan schiacciata, province by province
Now it’s time to move on to a qualitative assessment, in other words, to reveal the best bakeries to eat Tuscan schiacciata.
This selection not only includes those submitted by the more than 200 bakeries involved in the census project, but also incorporates the field experience gained by a number of qualified professionals. Here they are, divided by province.
The best bakeries in Arezzo
The Chiassaia Shop (Loro Ciuffenna), a mountain village dating back to the 18th century, is a must-see for lovers of delicious Tuscan schiacciata. Founded in the 1970s as a grocery store by Signora Pia, it became a lunch and snack spot in 2000 under the guidance of pastry chef Varis. The schiacciata is certified organic, naturally leavened, and made with stone-ground flours. It is distributed to small shops in the Valdarno valley near Arezzo.
Menchetti (Arezzo): A bakery renowned not only for its schiacciata (the “pala” or “mezza pala”) but also for its pizza, it attracts crowds of young patrons thanks to its competitively priced aperitivo menu. Its fragrance and texture put it in the top 10 Tuscan schiacciatas.
The best Tuscan schiacciata in Florence
His Majesty The PugiBy popular demand, we can only begin with this historic Florentine bakery, founded in 1925 on Via Gabriele D’Annunzio and now also present in Piazza San Marco, Via Doni, and Via Orsini. Having steadily gained the trust of residents, this focaccia—stuffed or plain—is now a must Even for tourists. The prices aren’t exactly cheap, it’s true, but quality always comes at a price.
Ballerini Oven, in Borgo Ognissanti: it deserves a special mention for the schiacciata itself, but especially 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 center.
👉 Read also: Florence’s top 5 dunks
The best focaccia in Livorno
Andrea and Valerio Nencini, for the unique crunchiness of their schiacciata: in the city of Livorno, they’ve become known for the quality of their schiacciata, which is above average when compared to several other bakeries. The perfect way to earn a spot among the best Tuscan schiacciatas.
The Saracen Oven, which deserves special mention for the variety and quality of its celiac-friendly offerings, especially its biscuits and schiacciata toscana. It’s not uncommon to find long lines at the entrance, precisely because it caters to a segment of customers otherwise unaccustomed to schiacciata.
Where to eat Tuscan schiacciata in Lucca
Giusti Bakery (Lucca): the place deserves a mention both from an aesthetic point of view – with an interesting sign in the style Liberty It bears the inscription “Steam Oven” (forno a vapore) and is used for the schiacciata it prepares daily for tourists and residents. In addition to the stuffed versions (with grains, onion, tomato, and so on), the version with sultanas is particularly popular.
Riccardo Folini Bakery (Seravezza): The most popular schiacciata in the province is the savory one, round, dark yellow, about 25-30 cm long and 2-3 cm thick. The quantities are a secret of the baker, who enriches the focaccia with lard, garlic, rosemary, brewer’s yeast, or sourdough.
The Massa Carrara dunks
Lissana Giuseppe Bakery (Massa): Simplicity, after all, is the key ingredient of this bakery in upper Tuscany. Among the variations they make every day, the pan-baked sourdough focaccia is particularly impressive.
Alfiero Pizzeria (Marina di Massa): The proximity to the heart of Versilia doesn’t stop some from coming from the most “in” places to try the focaccias of this pizzeria, considered one of the best in the area. Although the pizza is the core business, the dunks are sometimes even better.
The schiacciate of Pisa
Ancient Workshop of PisaDespite offering a wide range of options, from sandwiches to platters, the restaurant deserves a special mention for its schiacciata with mortadella and tomato, a combination that may not seem intuitive but is a great success.
Valgraziosa Bakery (Calci): The rustic Tuscan schiacciata from this small bakery—founded in 1991 but built on the foundations of a workshop dating back to the early 1900s—is crunchy and well-balanced, proving that sometimes simplicity is a winning strategy for becoming one of the best Tuscan schiacciatas.
The Pistoia dunks
Montagnana Oven (Marliana): A bakery known and appreciated throughout the province, it’s said that people willingly drive several kilometers to the hamlet of Montagnana, especially in the fall. This is thanks to the village’s flour and schiacciata, which bring dozens of people to the counter every day.
“La Caverna” Oven (Pistoia): While in other cases, the simplicity of the schiacciata has determined its success, this time it’s the richness of the selection and the variations in which the focaccia is served. The speed of service and the quality/price ratio are particularly appreciated.
The Tuscan schiacciata in Prato
Old Tobia Oven (Prato): It’s not just the owner’s years of experience that deserve a mention, but above all the choice to produce a schiacciata with certified “Gran Prato” flour (a short supply chain project launched by a network of local producers), which gives it an exceptional fragrance and consistency.
Ancient Oven Santi (Migliana): This ancient bakery in the Bisenzio Valley has built a name for itself in the small community of Migliana for the quality of its schiacciata – crumbly and crunchy – which in turn is the result of the purity of the local water, and has thus entered the ranks of the best Tuscan schiacciatas.
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Where to eat Tuscan schiacciata in Siena
Oven of the Gauls (Siena): the bakery belongs to the Sclavi bakery chain, which has several outlets around the city. It is popular with Sienese residents and tourists alike for the quality of its schiacciata, which is super thin and perfectly crispy.
Garden Cafe (San Gimignano): Despite its touristy location, just outside the walls of San Gimignano, the bakery manages to maintain good customer service and an excellent selection of ingredients to fill the schiacciate.
We know…unfortunately, the province of Grosseto isn’t listed, but we couldn’t find anyone to help us with this search. So, dear Grosseto friends, send us your opinions on where to eat Tuscan schiacciata in Grosseto! Of course, you’ll be mentioned 🙂
📍FOR MORE INFORMATION:
👉 Curiosities, history, and recipe for Tuscan schiacciata
👉 A smash against Fiorentina: and it’s always Sunday
👉 All the schiacciate lead to the Antico Vinaio of Florence
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