Scarpaccia viareggina

The Scarpaccia viareggina is a traditional dish of Tuscan cuisine, particularly from the Versilia area. There are two main variations: a sweet and a savory one. Here I will present the savory version, which is similar to a flat frittata, rich in vegetables.

Ingredients

• 2 medium zucchini
• 1 onion
• 100 g of flour
• 120 ml of milk
• 2 eggs
• 50 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt
• Pepper
• Fresh basil (optional)

Preparation

1. Wash the zucchini and slice them into thin rounds.
2. Finely chop the onion.
3. In a large bowl, mix the flour, milk, and eggs until you have a smooth, lump-free mixture.
4. Add the sliced zucchini, chopped onion, and grated Parmesan cheese. Mix well.
5. Season with salt, pepper, and, if desired, a bit of chopped fresh basil.
6. Heat some oil in a large pan and pour in the mixture, leveling it with a spatula to ensure uniform thickness.
7. Cook over medium-low heat for about 20-30 minutes, until it turns golden brown. Flip the scarpaccia with the help of a lid or a plate, and cook on the other side.
8. Once it is golden brown on both sides, the Scarpaccia viareggina is ready to be served.

Curiosity

The Scarpaccia gets its name from the fact that it was traditionally very thin, and therefore it was said to be “like the sole of a shoe”. The sweet version, on the other hand, is enriched with sugar, vanilla, and often apples or raisins.

It’s a perfect dish to serve as an appetizer or for a picnic, as it’s delicious both hot and cold.