The story
In the small town of Scarpaccia, this venue has become a super famous spot in Casentino for cured meats and stuffed flatbreads. Known for its high-quality ingredients and traditional flavors, it offers a casual dining experience that locals and visitors alike appreciate.
Sentieri Golosi specifically highlights the stuffed flatbreads, calling them "le SCHIACCIATE ripiene, ma QUELLE BUONE per davvero" – the really good ones. The menu features dishes like Schiacciata con Prosciutto e Pecorino, Schiacciata con Soprassata, and Schiacciata con Sambudello, each reflecting the region's culinary heritage.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
Reviewers rave about the Schiacciata con sambudello, praising its rustic, savory depth. The overall vibe is one of warm, unpretentious Italian comfort food done right.
“The sambudello is a typical Casentino sausage with fennel, in the aged version. It's well seasoned, nice and firm but not dry, and the flatbread stays moist inside. You have to like fennel because it's the main flavor. It's really, really good — I recommend it 100%.”
What creators say
1 creator has covered Scarpaccia. Most active: Sentieri Golosi
A super famous spot in Casentino for cured meats and stuffed flatbreads, with high-quality ingredients and traditional flavors.
Dishes mentioned
Schiacciata con Prosciutto e Pecorino
This is the classic combination and it's very good. The prosciutto is mind-blowing, and the pecorino is just right for this type of flatbread — tasty, soft, not too fresh, not too aged. It's my favorite combination.
Schiacciata con Soprassata
The one with soprassata is very tasty, but a little salty. The lemon peel freshens it up, which is spectacular. The color of the soprassata is dark, almost greyish brown — that's how you know it's quality, not full of additives.
Schiacciata con Sambudello
The sambudello is a typical Casentino sausage with fennel, in the aged version. It's well seasoned, nice and firm but not dry, and the flatbread stays moist inside. You have to like fennel because it's the main flavor. It's really, really good — I recommend it 100%.
