Ligurian Focaccia by Marco Bruni
A focaccia that's full of flavour – Ligurian through and through.
Anyone who loves baked treats absolutely has to sample the Genoese focaccia: soft and so good that it’s perfect for any time of the day. At the workshop, Marco Bruni offers the traditional cheese version from Recco, together with two other classic Ligurian products, namely farinata – made with nothing but chickpeas, oil and salt – and pizzata – two thin sheets filled with crescenza cheese, seasoned with a touch of tomato and the staple ingredients: oil, Taggiasca olives and capers. All dishes are prepared in the traditional way, the recipes are simple, and the ingredients are strictly local.
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Anyone who loves baked treats absolutely has to sample the Genoese focaccia: soft and so good that it’s perfect for any time of the day. At the workshop, Marco Bruni offers the traditional cheese version from Recco, together with two other classic Ligurian products, namely farinata – made with nothing but chickpeas, oil and salt – and pizzata – two thin sheets filled with crescenza cheese, seasoned with a touch of tomato and the staple ingredients: oil, Taggiasca olives and capers. All dishes are prepared in the traditional way, the recipes are simple, and the ingredients are strictly local.
