some pasta, the one used to make bread, and add some olive oil, level
half amount of pasta and put in a tin covering it with black ripe grapes,
after having washed and drained them.
Sprinkle with sugar and cover the layer of grapes with the other portion
of levelled pasta.
Sprinkle again with sugar and bake it for about 30 minutes in hot oven.
This kind of "schiacciata" was very easy to find by bakeries
during the grape harvest.
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni