If you've ever heard of the Bermuda Triangle, you know it’s a mysterious region in the Atlantic between Florida, Bermuda, and Puerto Rico where ships and planes were said to disappear without a trace. Those stories culminated in the region being known as the Devil’s Triangle. But let me tell you about another kind of place, far less spooky and way more delicious that you can find without the fear of being lost in the middle of the ocean, easily reachable by walking or, for the more adventurous, by cycling: the Schiacciata Triangle.
Picture this: three incredible schiacciata spots across Utrecht, each offering their own twist on Tuscany’s traditional bread. Cradled from a golden crust, rich olive oil, and fresh fillings, it’s easy to get "lost" in the flavors. Unlike the Bermuda Triangle, this is a place you’ll never want to escape! On the contrary, pushes you on a voyage you’ll want (and should) embark on to discover of the true magic of Tuscan tradition – one bite at a time!
The name schiacciata means “squashed” or “pressed,” a nod to the way the dough is flattened before baking. Its origin dates back to very ancient times when the first human settlements were formed, and people began to engage in farming and agriculture. Back then, its recipe consisted of just a mixture of water and stone- ground cereals shaped into a disk and cooked on heated stones. Thanks to the Egyptians, yeast was added to the mixture giving it a fluffier texture while the Romans perfectioned the recipe by adding wheat to the dough. This simple, yet genius addition, shaped the foundations for bread baking as we still do today, and made sure that schiacciata wouldn’t be lost in time and history.
Nowadays, schiacciata is one of Tuscany’s most beloved culinary treasures and still follows a very simple recipe as in ancient times. It is made using just a few basic but extraordinary ingredients: flour, water, yeast, salt, and a generous drizzle of extra virgin olive oil. Before putting it the oven, the dough is hand-pinched throughout its surface, creating its unique and unrepeatable texture, crafted with passion by skilled hands. You may even think that the final shape resembles that of an ancient, tufted mattress! Finally, a generous amount of extra virgin olive oil and salt drizzles the surface of schiacciata, flowing through each and every cave, hill, plain of the soft schiacciata surface, creating that iconic golden crust while tanning in the oven.
Though simple in its base form, crispy on the outside and soft on the inside, schiacciata can be transformed into something even more extraordinary. During the Renaissance, Italian chefs thought about slicing it open and stuffing it with local delicatessen like different meat cuts, cheese, or fresh vegetables. Thanks to that idea, the deliciousness of this simple meal skyrocketed beyond imagination!
Thousands of variations emerged, you could find schiacciata that were tall or flat, soft or crunchy, saltier or less salty, floury or not, greasy (with lard) or dry, crumbly or compact, with high edges or low, more baked or less baked, stuffed or not. Everyone had their own interpretation of this simple meal, and the most renown and delicious local ingredients were used to make one version stand out compared to the others. This created a mosaic that is hard to make sense of, where territorial differences mix with family traditions. If you travel to Tuscany and order a schiacciata, based on the area you might want to call it fugassa, ciacino, carsenta, cofaccia, panigaccio, pieda, and so on. In June 2014, the Tuscany Region together with associations of gastronomes and bakers conducted a census across the entire region recording 617 different names for schiacciata!
You can easily imagine how such a delicious, yet simple meal could not be confined only in the limited region of Tuscany. If you are walking around Utrecht and end up between Wittevrouwen, Voorstraat, and Oudegracht you might fall into the Schiacciata triangle. Following the delicious smell you can find at its sides three excellent schiacciata spots: Dodici, Ombretta, Nonna Rosa.
All the three of them offer a great variety of the best Italian cold cuts like mortadella with pistachio (which is just the perfect fit for a sandwich), finocchiona (Tuscany’s typical salami), prosciutto crudo, porchetta, and many more. Italy is not only famous for its meat products, but for excellent cheeses too. Be sure to add to your schiacciata parmesan flakes, burrata, provola, scamorza, gorgonzola, or any other cheese you like. If you’re not familiar with one of these ingredients, don’t google them, just try them out – you won’t regret it!
If this didn’t spark your interest enough...Dodici offers all the classic schiacciata combinations and some new international ones that would really surprise you. If you are not sure what to eat, visit Ombretta and let them guide you through the daily ingredients available to build your own schiacciata. Always with Italian music in background, check out how Nonna Rosa mixes classic ingredients with that little extra gourmet touch that elevates your schiacciata. Finally, if you’re an Italian expat, trust me, any of these three places would make you think of home!
Despite the danger, centuries ago, explorers still crossed the Bermuda Triangle in search of new treasures and adventures. What should stop you from traveling through a far less dangerous and delicious area such as the Schiacciata Triangle? Towards which one would you travel first? Share your experience!
We hope you enjoyed this glimpse into the vibrant life of Utrecht. For more stories, tips, and local insights, keep exploring UtrechtToday. Don’t forget to share your favourite articles with friends and join the conversation on our social media channels. Until next time, keep discovering the unique flavors and experiences that make our city special.
