It is a traditional sweet of Elba Island combining characteristic ingredients of the Middle East, like raisins and pine nuts, and the 19th century addition of Aleatico or Moscato wine to make it "briaca" (meaning "drunk"), as well as walnuts. The 19th century version replaced the rare and very expensive sugar with the local honey: the schiaccia produced in this way, with no yeast nor eggs, was a long-preservation product and for this reason the sailors used to carry it with them when they went out fishing for more days. Some bakeries and confectioner's shops in Elba Island recovered the ancient recipe years ago, adding a sprinkling of alkermes coloring it red. Therefore, today it can be easily found all over the island. Schiaccia Briaca is very good when combined with Aleatico dell'Elba DOC passito wine.