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AI summary of what 1 dish mentions say about the food
Francesco Zi’s Schiacciata Massimiliano earns unanimous praise, described as a masterful, airy bread with a perfect salty-savory crunch. The overall vibe is one of quiet, confident excellence in simple, high-quality ingredients.
“This is their flagship, the Massimiliano Top. It's a gourmet schiacciata with olive pâté, stracciatella di burrata, quince compote, salted caramel cream, almonds, and capocollo from Santoro. The bread is very crispy, almost dangerous for the palate, lightly brushed with oil and not too salty on the surface, so it stays delicate. The flavor is dominated by all the ingredients inside — you barely taste the dough beyond the texture. At first, the olive pâté hits you hard and makes you worry it'll be all you taste, but then the capocollo and stracciatella come through, and it surprisingly shifts to sweet with the quince compote and salted caramel that bridges sweet and savory. It's a very contemporary taste on a schiacciata, interesting for those looking for something innovative. One thing I didn't love is that the capocollo is pre-sliced, not cut on the spot — probably due to the high volume at the Mercato Centrale. Also, the texture of the top crust is very sharp. It tastes almost like a white pizza more than a schiacciata. It costs €12, almost double the previous one, so I give it 3 out of 5 schiacciate. Good, but I'd only eat it on certain occasions.”
What creators say
1 creator has covered Massimiliano Parry. Most active: Francesco Zini
Massimiliano Parry at Mercato Centrale offers a 'gourmet' schiacciata that elevates the traditional Tuscan flatbread to a high-gastronomy experience. The dough is noted for its technical lightness and crispiness, with a subtle olive oil and salt seasoning. The 'Massimiliano Top' schiacciata is a complex creation, balancing savory elements like olive pâté and capocollo with sweet notes from quince compote and salted caramel, complemented by burrata stracciatella and almonds. While the flavor profile is innovative and contemporary, the speaker found the pre-sliced capocollo slightly disappointing and the dough's upper texture too sharp. Despite these minor critiques, it's considered an interesting option for those seeking novelty, earning a 3 out of 5 rating.
Dishes mentioned
Schiacciata Massimiliano
This is their flagship, the Massimiliano Top. It's a gourmet schiacciata with olive pâté, stracciatella di burrata, quince compote, salted caramel cream, almonds, and capocollo from Santoro. The bread is very crispy, almost dangerous for the palate, lightly brushed with oil and not too salty on the surface, so it stays delicate. The flavor is dominated by all the ingredients inside — you barely taste the dough beyond the texture. At first, the olive pâté hits you hard and makes you worry it'll be all you taste, but then the capocollo and stracciatella come through, and it surprisingly shifts to sweet with the quince compote and salted caramel that bridges sweet and savory. It's a very contemporary taste on a schiacciata, interesting for those looking for something innovative. One thing I didn't love is that the capocollo is pre-sliced, not cut on the spot — probably due to the high volume at the Mercato Centrale. Also, the texture of the top crust is very sharp. It tastes almost like a white pizza more than a schiacciata. It costs €12, almost double the previous one, so I give it 3 out of 5 schiacciate. Good, but I'd only eat it on certain occasions.
