Gabriele Dani opens first Piciacceria in Cecina

Master baker Gabriele Dani has opened the first ‘Piciacceria’ in Cecina, Livorno, marking a decade of development for his signature product. The new establishment, located on Corso Matteotti, transitions from his previous bakery format to a space entirely dedicated to the ‘Piciaccia’.

Developed by Dani in 2017, the Piciaccia is a hybrid concept derived from combining the words ‘pizza’ and ‘schiaccia’. The product aims to reinterpret Tuscan baking traditions, specifically drawing inspiration from the ‘schiacce grossetane’ of southern Tuscany, which are recognized as Traditional Agri-food Products by the Ministry of Agriculture.

The menu features various iterations of the product, including surface-topped versions, filled varieties, and the more recent ‘Crunch’ and ‘Topped’ lines. This new venue serves as a dedicated hub for Dani’s research into dough, blending contemporary baking techniques with regional heritage.