This is a truly classic pairing that comes from one of the most beautiful and famous islands in the Tuscan Archipelago, the Isola d’Elba.
Schiaccia briaca is a sweet dish from the island that’s prepared like bread but without yeast. It’s mixed together with extra-virgin olive oil, flour, dried fruit and sweet wine. But which sweet wine? Elbans can’t agree on this one! In Rio Marina, they use Alchermes, which gives the dish a reddish hue. In the area around Capoliveri, they add Aleatico or Moscato Passito.
Nevertheless, a glass of one of the youngest DOCGs in Tuscany, the Aleatico Passito DOCG, pairs wonderfully with a slice of schiaccia briaca thanks to the aromas of the dried fruit (like dried plums or figs) and the light tannins in the wine, which delicately contrast the oiliness of this olive oil-based dessert.