An Artisan
PRODUCTION
Handmade according to tradition
A PARTICULAR HAND-CRAFTED PRODUCTION THAT GIVES OUR PRODUCTS UNIQUE TASTE AND FRAGRANT FLAVOUR
We are well known and esteemed for our products are handmade: every product processing stage is carried out by hand by experienced operators.
The products are frozen when still lukewarm, ready to be enjoyed in all their fragrance after just being warmed up in a pre-heated oven or microwave for a few minutes.
1st Step
EACH PUFF PASTRY IS HAND-STRETCHED
2nd Step
ALL TOPPINGS ARE HAND SPREAD
3rd Step
SUPERVISED BAKING IN A TRADITIONAL OVEN
4th Step
BEST PRESERVATION OF THE PRODUCTS
Focaccia with cheese
The dough is first kneaded into a mixer, thereafter the preparation of the Focaccia with cheese is made entirely “by hand” following the traditional recipe.
The puff pastry is hand stretched by the wise hands of our capable bakers, until it looks like a wide thin sheet. Besides, the stracchino cheese is hand spread one morsel after the other, so that the delicate texture of this cheese does not get damaged.
Straight after, a second layer of even thinner pastry is laid on top. The surface of our focaccia is then drizzled with some olive oil and a pinch of salt before being baked inside our traditional oven.
The baking process is extremely important to us, as if it was just another main ingredient. In fact, every step of the baking is carefully supervised, because only an expert baker can tell the perfect cooking at a glance, especially that of an artisanal product that will always be unique and therefore different.
Once cooked the focaccias are put within a few minutes in a blast chiller to be frozen, and then are packaged and stored in a cell at a temperature of -18 ° C.
One of the main peculiarities of the Focaccia with cheese is to be YEAST FREE: the two thin layers are simply filled with a lot of delicious stracchino cheese.
All the other delicious variants including the Pizzata and the Focaccia with Genoese Pesto, are made by using the same dough and are all strictly seasoned by hand.
Genoese Focaccia
It takes 3 raising phases in order to achieve the softness that is typical of this traditional Ligurian product.
The tasty and traditional “holes” on top of the dough are made by using the fingertips. Before being put into the oven, the focaccia is spread with olive oil and coarse salt.
The baking process takes place in a special oven which distributes heat evenly.
Once ready it is frozen, packaged, and stored at -18°C.
The Focaccia with Onions, its most famous variant, is spread on the surface with some chopped onions before being cooked. The same procedure is carried out for the one with cherry tomatoes.
Genoese Farinata
The Farinata is made by following the traditional recipe: the mixture of water and chickpeas flour is set aside to rest for a few hours before being poured in tinned copper pans and cooked at a very high temperature.
Also this product is cooked in a particular oven, where the different temperatures between the top and the bottom layers allow a characteristic thin brownie crust to form on the surface. Once cooked the product gets frozen in a very short time.
