Schiaccia Briaca

The most famous dessert on the island of Elba

The schiaccia briaca is the most famous dessert on Elba Island. There is no tourist who does not buy at least one before leaving. Until a few decades ago it was made only for the Christmas holidays. It probably originated as unleavened bread that sailors brought on board because it was long-lasting. Originally it was a simple flatbread made of flour, dried fruit, olive oil and was sweetened with honey. In the late 19th century, when sugar became cheaper it replaced honey, it was "imbriacata" with moscato and alchermes di Firenze, the rosolio in vogue at the time, was added. It was these noble additional ingredients that elected it the dessert of the holidays. In Capoliveri, alchermes is not put in and that is why it has a lighter coloring.






8 people

Preparation time

1 h 30 min


Place some of the flour on the pastry board, add the sachet of yeast, chopped dried fruit, dried grapes previously soaked in warm water, oil, aleatico and a small glass of alkermes. Knead everything together, adding the flour that the dough will absorb to become smooth and soft.

The dough must be kneaded a little so that it does not harden. Grease a round baking pan with oil, line the bottom with greaseproof paper rising from the edges of the pan.

Also grease the paper with oil and pour in the dough. Before placing in the oven, cover the dough with pine nuts, raisins, two small glasses of alkermes mixed with two tablespoons of oil and spread well over the entire surface.

Sprinkle with caster sugar. Bake in a hot oven.

Allow to bake for 40-50 minutes. Take out of the oven, let cool, and arrange the schiaccia briaca on the plate, leaving the paper where it is baked.


- 1 kg white flour
- 500 g sugar
- 200 g of dried grapes
- 300 g of chopped dried fruit
- Two glasses of oil
- Aleatico just enough
- Three small glasses of Alchermes
- One sachet of baking powder
- Pine nuts