Schiacciata con L’Uva

Since the days of the Etruscans, Florentines have been making this great round bread to Celebrate the vendemmia, the harvest of the grapes.

The texture is more like a cake than a bread, and we’ve sweetened it with raisins soaked in Strega. You can use seedless grapes of course, but we like the crunch—a reminder of the crushing of the grapes! This is good with a roast, or toasted at breakfast, or anytime at all with a bottle of new wine.