What we are actually referring to are the typical, traditional Elba cakes: there are many, delicious ones that you can either choose to taste "directly in Elba" or, if you prefer, to buy and give as a souvenir to your friends once you return home. Once you have tasted them you will find aromas and flavours of the past once again.
More frequently served on special occasions or in honour of a religious festivity today they are made all year round in the craft bakers' laboratories and cake shops but always following recipes that have been passed from one generation to another and you can always be sure that onlynatural and genuine ingredients have been used.
All these delicacies are the cherry on the icing at any deasonal, gastronomical feast held on the Island, and the end product is always put along with other typical, traditional food.
Schiaccia Briaca is the most famous cake on the Island of Elba that tourists sort of look upon as the souvenir cake to take back with them at the end of their holiday, just like the happy memories of the sun and the beaches on the Island of Elba.
If you wish there are two versions of the cake that you can buy, both equally delicious, and both claim the authenticity of the recipe: the Rio version with Aleatico wine and Alchermes liquor and the Capoliveri version with Muscat wine in it.
Along with the panificato this is the oldest traditional cake on the island of Elba.
The Imbolita di fichi was considered the typical cake for celebrating and was served at the table along with the panificato al cioccolato, the more luxurious version of the "panificato" served over the Christmas periodby those who were better off.
The Schiaccunta was the typical cake of the mountain areas in Elba: Poggio and Marciana. It is a very rich cake and the original recipe is made with lard.
In the shops on the Island of Elba you can also easily find a home made soft sponge-like cake that has a nice smell of aniseed and that is absolutely delicious!
The Corollo was ttraditionally a cake made over the Easter period and is linked to a romantic tradition of the May feast in Campo.
The sportella is another cake that is typical of the Easter period on the island.
It is a sort of round cake shaped like a rubber ring with aniseed seeds. In the past it was more common to add extra ingredients to the bread eaten on special occasions like aniseed and fennel, sultanas, pine nuts and dried figs to make it more special than just the normal "bread they ate every day".
The sportella comes from a long dated tradition from the town of Rio nell'Elba along with another cake called Ceremito.
During the Easter period the bread with little birds on top - also called bread that is shaped using a metal cutter - always arouses great interest. It is a true rarity and is only made in a small bread shop in San Piero.
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