Friends of Pesto Fresco<\/strong>, let’s face it: a nice piece of Focaccia<\/strong>, or rather a “slerfa de fugassa,”<\/strong> is always appreciated by everyone, even the tourists who literally storm our bakeries. The word Focaccia comes from the Latin word “focus,”<\/strong> baked at the hearth, and is first found in a written document around 1300. Today, Ligurian focaccia comes in several variations, including the famous “Focaccia with onions,”<\/strong> with stracchino cheese<\/strong>, with fresh tomato<\/strong> slices, with olives<\/strong>, with sage<\/strong>, and with rosemary<\/strong>. <\/p>\n
\nFrom early morning at breakfast<\/strong>, perhaps “poached” in cappuccino<\/strong>, a typical Ligurian custom ( click here to read our dedicated article<\/a>), to a quick lunch<\/strong> arriving all the way to the snack<\/strong> andaperitif<\/strong>, served in strips to accompany cold cuts and cheese or, even better, with Pesto Fresco alla Genovese.<\/strong>
\nIt is a superlative goodness<\/strong> that one cannot do without.
\nIt is a preparation made from flour, water, salt, yeast and extra virgin olive oil that is baked or barbecued and is one of the typical Ligurian preparations that makes us recognizable in the world.<\/p>\nLigurian Focaccia: a bit of history<\/h3>\n
\nThe Phoenicians and Greeks<\/strong> already used baked preparations made from cereal flours mixed with water, which allowed for long storage.
\nBy the Romans<\/strong>, focaccia was considered such a delicacy that it was offered to the gods at their celebrations.
\nIn the past, it has been a very dear preparation for travelers and fishermen<\/strong> because of its ability to be preserved over time<\/strong>.
\nIn fact, ovens sprang up in the port area of Genoa where Focaccia was also baked, which has since become very popular because it is very good and inexpensive<\/strong>.
\nEven today, we can safely say that Focaccia is a very “democratic<\/strong>” delicacy.<\/p>\nLigurian focaccia: the variations<\/h3>\n