Tuscany is a vast region of unique and tasty vegetables, fish, meat, poultry, cured meats, and cheese waiting to be explored. But why wait? To help you set up your pantry, Divina Cucina and Stefano Conti have assembled a Tuscan Kitchen Starter Kit. Click here to order this fabulous package of goodies for setting up a Tuscan kitchen in your home!

Schiacciata con l'uva (Etruscan Grape-filled Bread) his is traditional in Tuscany during the wine grape harvest. It's a true classic; you can see it pictured on the frescos in Etruscan tombs! Schiacciata comes from the Italian verb schiacciare meaning "flattened" or "crushed." In Italy, we use Uva Fragola grapes. Concord grapes or blueberries are a good substitute. Here's the recipe! 2 pounds grapes 1 pound flour 1 package dry yeast One-half cup sugar One-quarter cup olive oil 1 branch rosemary Heat the rosemary branch in olive oil and let sit until cool. Dissolve the yeast in 1 cup warm water. Place the flour in a large bowl. Pour yeast mixture into the center and stir to incorporate. Remove the rosemary from the oil and add the cooled oil to the bread dough. Add 4 tablespoons sugar and knead until smooth, about 10 minutes. Place in a greased bowl, cover with plastic wrap and let sit in a warm place until doubled in size. Punch down the dough and divide in half. Roll out half of the dough to fit in a round or rectangular pan. Cover with half the grapes, removed from their stems. Sprinkle with half the remaining sugar and drizzle with olive oil. Roll out the other half of the dough to fit. Cover the grapes, sealing the edges with the bottom layer of dough. Push down to crush the grapes; while baking the dough will absorb the juices. Cover top layer of dough with remaining grapes and repeat the process. Sprinkle with sugar, drizzle with olive oil, and crush the grapes. For the top layer, I push down on each grape, pushing it into the dough and crushing it to release the juices. Sprinkle with sugar and drizzle with olive oil. For an Etruscan touch, drizzle with honey. Bake at 350 degrees until golden. If possible, baste with any juices while it's baking. Baking time should be about 45 minutes. This is traditionally served as a dessert bread, but I love it at breakfast. Cin-Cin! NEW! Garmugia Watermelon Sorbetto RECIPES Salade de Bœuf à la Parisienne Spaghetti di Vino with Beets Melanzane Grigliate Carciofi Sott'Olio Carciofi Fritti Uove al Diavolo Pesce Finto Green Tomato Pasta Sauce Macedonia di Frutta Fagiolini Mangiatutto Saltati Cinghiale in Dolce Forte Risotto All'Isolana Fettunta Spaghetti di Vino Salame Dolce Cioccolato Caldo Vestri Sugo di Carne Watermelon Ice Osteria Luchin's Polpettone di Patate Federico Bacci's Sage Pesto Frittelle di Riso Romeo Colzi's Ribollita Bollito Misto Yellow Bell Pepper Soup Porcini Pasta Sauce Pappa al Pomodoro Pollo al Mattone Torta di Mele Mimmo's Pasta with Zucchini Erbe Toscane Ricciarelli Tonno e Fagioli Schiacciata con l'uva Panforte Spinaci alla Fiorentina Ribollita Sugo Finto Fagioli all'Olio Panzanella Ravioli Gnudi with Salsa di Noci Arrosto Fiorentino Il peposo alla Fornacina Chicchi Caffè Shakerato Limoncello Nocino Fish in Crazy Water Capresse Click here to send this recipe to a friend!