Ligurian pride: focaccia!

Focaccia is one of the most famous street food known and eaten in Genoa

Flour, water, salt and yeast, yet it’s not bread... 

The focaccia Genovese is a unique delicacy

The word comes from the Latin “focus,” that is, baked on live fire. Soft, fluffy, glistening with olive oil, delicious! You can eat it on its own, with cheese or cold cuts 

Focaccia is not pizza and is about 2000 years older

Focaccia was  born by chance, as an on-the-go treat, or a “waiting” snack. Indeed, bakers had to wait several hours for bread dough to rise before making their loaves, so they started baking some of it when still unleavened, placing directly in the hot oven or on a burning hot slate slab 

In the Genoese dialect it is called "a fugassa"

In the 16th century, it became so popular it was even consumed during religious functions. Italy produces several types of focaccia, but the most famous are those coming from Liguria: beside its most traditional variety, about an inch high, with holes on its surface and covered in olive oil, popular is also cheese focaccia, which apparently has a very old history, and may date back to the years of the Third Crusade (1189).

Focaccia alla genovese has a distinctive olive oil taste

This type of focaccia is thinner than its basic, traditional counterpart and is filled with a type of fresh cheese, giuncata, which was - and still is - only available in Liguria. This focaccia, typical of the town of Recco, is an IGP (Indicazioine Geografica Protetta) product, and became known as focaccia di Recco at the beginning of the 20th century, when it was so popular it was rumored even the Infanta of Spain had the habit to visit the village to enjoy it

 

Receive More Stories Like This In Your Inbox

SPONSORED

Recommended

Ferragosto, the traditional Italian mid-summer feast

The exodus begins in early August. Factories in the Tiburtina Valley grind to a halt. Executives abandon EUR’s corporate offices. Shops on Via del...

Italy’s own salotto: la piazza

For Italians, the piazza or square, is not just the architectural space that characterizes cities and villages, but an open air, urban living room...

The coolest summer: why Italian gelato doesn’t feel the heat of a slower economy

The late July heatwave has been making sun, sea and sand lovers happy this year, with temperatures well into the high 80s and a gentle breeze...

Occhio malocchio: Italy and the old tradition of the evil eye

“Ciao, what are you up to?” Flavia says while looking at me and checking if I have any white hair, if my dress is this season’s or a couple of years...

Ape: working hard since 1948

When Ape was born, Vespa was only two years old and had already found a place in the heart of Italians, who had been getting back on their feet after...

Weekly in Italian

Recent Issues