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Sullivan street bakery flat bread1/19/2024 Spring, summer, and winter, I'd make the same walk for a slice of their Roman-style, thin-crust pizzas, topped with mushrooms or celery root, radicchio or potato. I'd walk 8 blocks from my office in Hell's Kitchen to get a slice in a paper bag, then eat all of it on the way back, wiping olive oil from my fingers as I went and wishing I'd bought two. And you call it schiacciata d'uva, which translates, appropriately enough, as "squashed grape thing."īut what if you can't get to Italy this autumn? While I was living in New York City, I discovered schiacciata d'uva on the fall menu at the Sullivan Street Bakery, along with a bunch of other rustic Italian-inspired breads and pastries. What do you eat when the grapes are ripe? Well, if you're surrounded by vineyards in northern Italy, you take your grapes and make a merenda, a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden.
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