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A Taste of Tuscany
Ever heard of Scarpaccia? If not, you’re in for a treat. It’s a quirky little dish from Viareggio, a coastal town in Tuscany. A dish that’s not quite sweet, not quite savory. Just right.
Legend has it, fishermen first made it. They had simple ingredients. Zucchini. Flour. Olive oil. They tossed it all together and made a crisp, golden treat. Called it Scarpaccia, Italian for “old shoe.” Sounds unappetizing? Trust me, it’s not.
How to Make It
Scarpaccia is easy. No fancy tricks. Just mix, pour, and bake. Done.
You’ll Need:
- 2 zucchinis, thinly sliced
- 1 cup flour
- 1/2 cup sugar (if you’re going sweet) OR 1/2 teaspoon salt (for the savory route)
- 1/2 cup milk
- 2 eggs
- 2 tablespoons olive oil
- 1 teaspoon vanilla (sweet) OR 1 teaspoon rosemary (savory)
- 1/2 teaspoon baking powder
- Butter or oil for greasing
- Powdered sugar (optional, sweet) OR Parmesan cheese (optional, savory)
Let’s Do This:
- Heat the oven. 375°F (190°C). Grease a baking dish.
- Slice the zucchinis real thin. Let them sit. Drain off the extra moisture.
- Mix flour, sugar (or salt), and baking powder.
- Whisk eggs, milk, oil. Stir it into the dry stuff.
- Fold in the zucchini.
- Spread it in the dish. Bake for 35-40 minutes.
- Golden? Crispy? Take it out. Let it cool. Dust with powdered sugar or sprinkle Parmesan.
Done. Eat it warm. Eat it cold. Just eat it.
Sweet or Savory?
Can’t decide? Try both.
Sweet Scarpaccia is light, crispy, with a hint of sugar. Pairs well with coffee. Great for breakfast, afternoon, or midnight snacking.
Savory Scarpaccia? Rustic. Crunchy. A little salty, a little herby. Eat it with grilled meats or fresh salad. Perfect side dish.
Pro Tips
- Fresh zucchini is a must. Old, soggy ones won’t work.
- Want extra crisp? Bake in a heated cast iron pan. Game changer.
- Let the batter sit for 10 minutes before baking. Absorbs flavors better.
- Experiment. Add nuts, cheese, or honey.
Where to Find It
Traveling to Tuscany? Find Scarpaccia in Viareggio. Some bakeries sell it. Some old-school trattorias too. But best? Homemade.
Frequently Asked Questions (FAQs)
Where does Scarpaccia come from?
Viareggio, Italy. Fishermen made it first. Simple ingredients. Big flavor.
Can I make it gluten-free?
Yep. Swap flour for almond flour or a gluten-free blend. Works great.
How do I store it?
Airtight container. Room temp for two days. Fridge for a week. Warm it up in the oven to bring back the crunch.
Can I add other veggies?
Go wild. Carrots. Peppers. Even pumpkin.
Final Thought
Scarpaccia is a weird little dish. But once you try it, you’ll get it. Sweet. Savory. Crispy. Delicious. Make it once, you’ll make it again.
