Most-loved dishes
AI summary of what 1 dish mentions say about the food
The sun-dried tomato cream schiacciata is the clear star, earning rapturous praise for its rich, tangy depth. Overall, the vibe is one of rustic, heartfelt simplicity, delivering pure, unpretentious flavor.
“I always get the same thing here: crema pomodorini secchi, sbriciolona, and pecorino toscano. I added a bit of arugula to freshen it up. The dough is super hydrated, very light, and they warm it up in the oven so it's served hot. What drives me crazy about L'Esclusiva's schiacciata is that the top is nice and thin and crunchy. Underneath, there's just the right amount of flour — this is exactly what a schiacciata should be, in my opinion. The textures are perfect: crunchy on top and bottom, very fragile when you bite into it. The crumb is not too much, soft, and doesn't leave your mouth dry. There's a beautiful layering of ingredients where you can taste each one. First, the dried tomato hits you hard, then the richness, sweetness, and slight saltiness of the sbriciolona, followed by the freshness of the arugula and pecorino. Good, good, good, good. It costs €6.50, which isn't too much. My only critique is that the top of the dough could use a bit more salt and a drizzle of oil, but that's easily fixable while making it. For me, this gets a 4.5 out of 5 schiacciate. Five.”
What creators say
1 creator has covered L'Esclusiva Da Francesco - Schiacciate ed Aperitivi. Most active: Francesco Zini
L'Esclusiva da Francesco offers a traditional Tuscan experience with its exceptional schiacciata. The star dish, a schiacciata filled with sun-dried tomato cream, sbriciolona, and pecorino, is praised for its perfectly hydrated, light, and crispy dough, thin and crunchy exterior, and tender interior. While the flavor profile is generally lauded for its balance, a minor suggestion for improvement includes a touch more salt and oil on the surface. Despite this small critique, the overall impression is overwhelmingly positive, highlighting the quality and execution of this beloved Tuscan street food.
Dishes mentioned
Schiacciata con crema di pomodorini secchi, sbriciolona e pecorino toscano
I always get the same thing here: crema pomodorini secchi, sbriciolona, and pecorino toscano. I added a bit of arugula to freshen it up. The dough is super hydrated, very light, and they warm it up in the oven so it's served hot. What drives me crazy about L'Esclusiva's schiacciata is that the top is nice and thin and crunchy. Underneath, there's just the right amount of flour — this is exactly what a schiacciata should be, in my opinion. The textures are perfect: crunchy on top and bottom, very fragile when you bite into it. The crumb is not too much, soft, and doesn't leave your mouth dry. There's a beautiful layering of ingredients where you can taste each one. First, the dried tomato hits you hard, then the richness, sweetness, and slight saltiness of the sbriciolona, followed by the freshness of the arugula and pecorino. Good, good, good, good. It costs €6.50, which isn't too much. My only critique is that the top of the dough could use a bit more salt and a drizzle of oil, but that's easily fixable while making it. For me, this gets a 4.5 out of 5 schiacciate. Five.
