We Ligurians like focaccia “dunked” in caffelatte or cappuccino<\/strong>, and we know that outside the borders of Liguria it sounds like an oddity<\/strong>! Our Ligurian breakfast seems so difficult to understand, but let’s try to make you understand the reasons why it is a must-have tradition<\/strong> for us.<\/p>\n First of all, breakfast for the Ligurian is an untouchable moment of<\/strong> calm to be enjoyed in total tranquility, possibly at the bar. But not standing! Rather nothing! Talking about it with a few “out-of-town” friends, we see that sometimes the reaction is one of surprise, because so many can’t stand thegrease on the surface of the milk<\/strong>. Some people think our flatbread “sleeves” are too big to fit in the cup.<\/p>\n So: for a Ligurian, “sleppa de fugassa” is never too big<\/strong>. We can never eat enough of it! Friends, are you ready to give it a try? Don’t miss the opportunity to learn about a tradition that helps us face the days with enthusiasm!<\/strong> <\/p>\n We warn you: it is addictive!<\/strong><\/p>\n Thanks to chef Gian Luca Cellerino of Il Ponte Ristocaff\u00e8 in Toirano for the photo. You may have heard of it as an oddity, instead in Liguria the habit of “pucciare ” focaccia in cappuccino is a must-have delicacy every morning. We explain why in our news! We Ligurians like focaccia “dunked” in caffelatte or cappuccino, and we know that outside the borders of Liguria it sounds like an oddity!…<\/p>\n","protected":false},"author":3,"featured_media":6392,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[581],"tags":[596,1303,553,823],"class_list":["post-7419","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ligurian-culture","tag-chef-gian-luca-cellerino-en","tag-focaccia-and-cappuccino","tag-fresh-pesto","tag-il-ponte-ristocaffe"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
\nBut really, you don’t know what you are missing if you don’t experience this excitement<\/strong> at least once in your life.
\nIt is a gesture, a habit, or rather, a tradition<\/strong>, and for us dipping focaccia in cappuccino or latte is the “must” of every morning.<\/strong><\/p>\n
\n<\/strong>We sit down with the newspaper, possibly Il Secolo or La Stampa, and while reading the news of the day, we “puccia” the flatbread in our cappuccino.
\nWhile we’re at it, we comment on the news with our irreplaceable and celebrated “mugugno.”<\/strong> And without grumbling, it’s not the same! <\/p>\n
\nAmci di Pesto Fresco, a true professional of the Ligurian breakfast will never have grease on the surface of the milk!
\n<\/strong>It takes the right technique in fact: the dip of the focaccia in the cup must not be too short.<\/strong> In fact, it should not remain in the cappuccino neither too little, otherwise the grease will remain in the milk, nor too long, because the focaccia would become springy.
\nIf you put your mind to it, dear friends, you can do it and you will end up with focaccia that has absorbed a good part of the milk, without unsightly oil slicks that disturb the view. <\/p>\n
\nIf it is really a giant size, we have it cut into strips, otherwise it folds and fits just fine!<\/p>\n
\nEvery morning he makes an amazing focaccia, ideal for all PUCCIA LOVERS of the Riviera di Ponente<\/strong>!<\/p>\n","protected":false},"excerpt":{"rendered":"