Schiacciata con Prosciutto e Pecorino

Schiacciata con Prosciutto e Pecorino is a classic Tuscan street food, originating from the region of Tuscany in central Italy. Its foundation is *schiacciata*, a flat, olive-oil-rich bread similar to focaccia, often seasoned with salt and rosemary. The key ingredients are high-quality prosciutto, such as Prosciutto Toscano DOP, and aged pecorino cheese, typically a sharp, crumbly variety like Pecorino Toscano. A great version balances a crisp, golden crust with a soft, airy interior; the prosciutto should be thinly sliced, slightly fatty, and draped just before serving to preserve its texture, while the pecorino provides a salty, savory counterpoint. The bread is often split and filled rather than topped, allowing the flavors to meld without sogginess. Regional variations may incorporate stracchino or fresh figs, but the essential combination remains bread, cured ham, and sheep’s milk cheese. Notable venues celebrated by the culinary guide *Sentieri Golosi* include Chalet Il Valico and Consumi in Consuma, as well as Scarpaccia in Scarpaccia, each offering their own interpretation of this rustic, satisfying dish.