Ciaccia with Truffle, Pienza Pecorino, and Trasimeno Sausage

The Tradition of Val di Chiana and all of Tuscany

The name Ciaccia (or Schiacciata) comes from the typical gesture used to press the dough into the baking tray with your fingers, creating those characteristic "dimples" that hold the oil and salt. Texture: It must be crunchy on the outside and slightly airy on the inside. It should never be too thick. Toppings: Seasoned with strictly Tuscan Extra Virgin Olive Oil and grains of coarse salt. Appearance: A true Ciaccia must have dark bubbles on the surface, a sign of intense baking in a wood-fired oven. Tuscany is a region of local pride; Ciaccia changes name and shape every few kilometers, but it remains the ultimate "snack." It can be eaten plain to enjoy the flavor of the grain and high-quality oil, or stuffed with local cured meats like Tuscan Mortadella, Tuscan Prosciutto D.O.P., or Finocchiona I.G.P. It is also excellent with Pecorino di Pienza, another local excellence ideally fresh, to create an unbeatable contrast of textures. We at Bolognami present our recipe to prepare fresh Ciaccia, filled with Truffle Sauce, Fresh Pienza Pecorino, and Seasoned Trasimeno Sausage

Ingredients Serves 4

• For the First Dough (Pre-ferment):
• 500g strong flour (W300/330)
• 225g water
• 5g fresh brewer's yeast
• For the Second Dough:
• All of the First Dough
• 500g Bolognami Tuscan Type 0 Flour
• 575g water
• 20g salt
• 15g Bolognami "Santa Margherita" Extra Virgin Olive Oil
• 5g fresh brewer's yeast
• For the Filling:
• Bolognami Minced Summer Truffle (75%)
• Bolognami Seasoned Trasimeno Sausage
• Fattoria Buca Nuova Fresh Soft Pecorino di Pienza

Preparation Instructions

The First Dough: Mix flour, water, and yeast until you get a rough mixture; do not overwork it. Let it mature for 16–18 hours at a controlled temperature until it is well-developed, bubbly, and fragrant. The Second Dough: Break the first dough into pieces and place it in a mixer. Add part of the water to begin dissolving it. Gradually add the remaining flour and the rest of the water until you reach 80% hydration. Kneading: Once the dough is well-structured, add salt and extra virgin olive oil. Continue working it until the mass is smooth, elastic, and very hydrated. Let the dough rest, covered, for about 30 minutes. Folds: Perform 2 or 3 sets of "folds" every 20 minutes to give the dough strength and structure. Rising & Baking: Transfer the dough to well-oiled baking trays and stretch it gently with your hands, preserving the air bubbles developed during fermentation. Let it rise until it appears puffy and light. Bake in a static or convection oven at 250°C until the surface is golden and crunchy. Assembly: Let the Ciaccia cool slightly, then stuff it with the fresh Pecorino, the Trasimeno sausage, and the minced summer truffle. Mamma mia, what a marvel!

Wine Pairing: Valdichiana Bianco Vergine D.O.C. Vecchia Cantina

The Bianco Vergine della Valdichiana D.O.C. is a historic Tuscan white wine. The version by Vecchia Cantina di Montepulciano is a faithful expression of the territory. It is based primarily on Trebbiano Toscano (for freshness and acidity), often accompanied by Malvasia Bianca Lunga and Grechetto. Profile: A pale straw-yellow color, very clear, with occasional greenish reflections. It has a delicate aroma of white flowers (hawthorn) and white-fleshed fruit like green apple or pear. Palate: Dry, savory, and very fresh with a light body and a clean finish featuring a slight almond note typical of Trebbiano. A Note on the Name: The term "Vergine" (Virgin) refers to the winemaking technique, not a spiritual concept. It indicates that the grape must is immediately separated from the skins (pure white vinification) to preserve clarity and delicate aromas. Serving: Best served very cold (8–10°C). It is a perfect "all-rounder," ideal for Tuscan crostini, light cured meats, or freshwater fish from nearby lakes like Trasimeno, Chiusi, and Montepulciano