focaccia, Ligurian excellent "street food" The name "focaccia" probably comes from the Latin word "focus" = heart. This dish is mentioned in a document from the year 1312. Ligurian focaccia is excellent "street food" and you can eat this dish anytime, anywhere. At the end of the century had 16en Bishop Matteo Gambaro focaccia banish from the churches, because the love of the people for focaccia was rampant. The seasonal variations of focaccia contain not only sage, onions, olives, but also less orthodox ingredients such as rosemary, oregano, Thyme and zucchini flowers. The ingredients that make really delicious focaccia are three: use excellent extra virgin olive oil, ability, because the surface of the focaccia "signature" of the baker, and patience, because the dough will really slow. Eat your focaccia really hot and vice versa, so that the salt crystals are taken up by their tongues.
Recommended wine: white wine, Vermentino (Riviera del Ponente DOC, DOC Val Polcevera, DOC Golfo del Tigullio DOC and Colli di Luni).
Clelia Frignani by Ligucibario
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