Italian Version 🇮🇹
Why Focaccia is called like that?
✅ Before starting to read – and find out why Focaccia is called Focaccia – here are some really interesting links. Take a look!😉
- Tigullio’s treasures you cannot miss: The Christ of the Abyss The Christ
- San Michele di Pagana: what to see?
- Tigullio: 10 (and more) reason for a Winter visit
- Tigullio: 5 curious things you need to know!
- Moneglia: 5 things you must (absolutely) see
- Love in Portofino: the very original song
- Portofino song: the TOP 5
Discovering Focaccia…
Genoese Focaccia, is a rectangular (or circular) and flattened “bread”, seasoned with oil, cooked in the oven or, as it was originally, under the embers.
📑 Its name derives from the vulgar Latin focacea or focacia, feminine noun of the adjective focacius, in turn derived from focus “hearth”.
The panis (bread) focacius was the one “cooked under the ashes”, as opposed to the panis furnaceus , that was cooked in the oven.
What are the main features that a real Focaccia “must have”, to be called “in all respects” Focaccia?
✔ Let’s find out together..
1️⃣ It must have holes. This is the most important condition of all: in absence of the characteristic “holes”, the ÉUGGI (eyes, in Genoese dialect), we CANNOT talk about Genoese Focaccia.
2️⃣ Genoese Focaccia is very thin. It must be no more than 1.5 / 2 cm high – and well laid out on the Teglie – BLADE, the traditional aluminum pan.
3️⃣ It takes good oil. Ligurian oil, when possible. It takes a lot of good oil, and of two types: Olive oil on the pan and in the dough. After cooking, a puree of Extra Virgin Olive Oil, on the surface
4️⃣ It must be a “nice golden” color. It must not be overcooked or, even worse, too white – that it means is still raw.
5️⃣ The consistency must be double. Crunchy on the outside – especially in the UEGIN (corners, in Genoese dialect) – and soft on the inside.
About Author
