A Tuscan tradition
Schiacciata
Schiacciata
e Vino
Schiacciata (skya-CHA-ta) is more than bread. Born in the bakeries of Florence, this crisp-yet-soft flatbread was made to be shared with friends, a glass of good wine, and a few simple ingredients.
At Crosta we are serious about the simple things. It only takes a long-leavened sourdough, a drizzle of olive oil, and the rhythmic press of fingers. The result is the iconic crosta: crisp on the outside, soft and airy within.
We fill it with the best of Italy: creamy stracciatella and smoked provola, porchetta di Ariccia, mortadella from Bologna. And we pour wines from producers who care as much as we do. From a crisp Lugana to an elegant Chianti or a bold Nero d'Avola, every glass pairs naturally.
Long-leavened sourdough
Baked all day
Freshly cut cold cuts
Italian wine by the glass
Follow the crumbs
New fillings, wine drops, aperitivo nights and the occasional dough close-up. Same handle everywhere.