The forerunner of the Schiacciatina - called the Schizzada - was made by the Gonzaga chefs, if Teofilo Folengo is to be believed in his poem Baldus (1517). This bread probably has Jewish origins and, before a single recipe was developed, there were three forms: Chisoela, La Chisoel and Mirtol. As such, the Mantuan version of Schiacciatina is also known as Chisolina and was a dietary staple in the southern Mantua area, eaten by peasants instead of bread as they toiled in the fields. It looks like a small, square or rectangular focaccia that is quite thin but lasts a long time. It is crunchy with a pleasantly savoury taste combined with the flavour of lard and the bread crust. It is made with flour, water, salt and lard. The recipe traces its origins to the Renaissance but the shapes where different in those days and it was often cooked under the coals. Today, it can be purchased across the province, largely from bakeries. It is not a replacement for bread but excellent by itself or with a slice of local salame.
Ingredients for 6-8 portions
1kg fine flour
30g salt
200g lard
30g yeast
600g water
Method
Once the dough is the right texture, leave to rise for an hour or two (depending on the weather) before cutting it into many square or rectangular pieces that are a few millimetres thick.
Bake for only about 15-20 minutes at 200°C. It is eaten as you would eat bread.