FAME DI FOCACCIA
THE FIRST AND THIRD THURSDAY OF THE MONTH
Our Focaccia al Formaggio
We use wheat flour made with millstones for the dough (Quaglia Mill), 100% cultivated in Italy with
sustainable agricultural techniques, of low environmental impact and traced origin. Conserved at low
temperature. Cleaned from impurities with the only optical sorter of last generation installed in Italy.
The total yeast-free dough is softened with extra-virgin olive oil produced by Antico Frantoio Sommariva located in Albenga, historic Medieval town of Liguria’s Western Riviera.
After a few hours of rest, the dough is worked by hand until obtaining a thin layer to be placed on the tray and enriched with stracchino.
It is baked in the oven at high temperature for a few minutes.
An ancient, late 19th century Ligurian tradition, re-proposed with simple and fine ingredients