Scrocchiarella: crispy Tuscan flatbread with Certaldo onion

01/13/2026

Today, we take you to the heart of Tuscany, where our Cesarina Lara from Certaldo shares her signature recipe for Scrocchiarella - a thin, crispy flatbread with a twist: a splash of white wine in the dough for extra flavor and crunch. What makes this recipe truly special is the use of Certaldo onion, a sweet and aromatic variety recognized as a Slow Food Presidium and a traditional product of Tuscany.

This Tuscan-style cracker bread is quick and easy to make, yet incredibly addictive—one bite leads to another! Perfect on its own, it also pairs beautifully with cured meats and cheeses, making it an ideal addition to your next aperitivo or wine night with friends.

“This is the perfect snack to enjoy with a glass of wine. It’s so simple to make—and trust me, once you start eating it, it disappears fast!”

Cesarina Lara showing Scrocchiarella, a crispy Tuscan flatbread with Certaldo onion

Scrocchiarella (crispy Tuscan flatbread) with Certaldo onion

Crunchy and flavorful, this flatbread is perfect for pairing with cheese and cured meats during an aperitivo

DifficultyEasy

Preparation time5m

Cooking time20m

Servings4

€

CostLow

Ingredients

50 g white wine
50 g water
100 g sunflower oil
280 g all-purpose flour
3 g fine salt
8 g instant yeast for savory pies
50 g Certaldo onions

Method

Mix the wine and water in a bowl along with the oil, fine salt, and yeast. Gradually add the flour, stirring with a fork until the dough starts to come together.
Continue kneading the dough by hand, first in the bowl and then on a work surface.
Add the finely chopped Certaldo onion and keep kneading until well incorporated.
Roll out the dough with a rolling pin on a sheet of parchment paper: you should get a thin sheet about 2–3 mm thick.
Bake in a preheated oven for about 15–20 minutes at 190°C (375°F) if using a fan oven, or 200°C (390°F) if using a conventional oven.