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 being warmed up for a few minutes in a pre-heated oven or microwave.
EACH PUFF PASTRY IS HAND-STRETCHED
ALL TOPPINGS ARE HAND SPREAD
SUPERVISED BAKING IN A TRADITIONAL OVEN
PRODUCTS PRESERVATION USING THE BEST TECNIQUES
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 doesn’t get damaged.
After that 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 ovens.
The baking process is extremely important to us, as if it was just another main ingredient. Every step of the baking is strictly supervised, because only an expert baker can tell the perfect cooking at a glance, especially the baking of an artisanal product which will always be unique and different.
Once cooked, the focaccia are put in a blast chiller where they freeze within minutes. Thereafter they are packaged and stored into a cold room at a temperature of -18°C.
One of the peculiarities of the Focaccia with cheese is to be YEAST FREE: the two thin sheets are simply filled with a lot of delicious stracchino cheese.
All the other delicious variants are made by using the same dough, including Pizzata and Focaccia with Genoese Pesto, each one seasoned strictly by hand.
The sweet Gianduja cream variant has the cheese replaced by a lovely chocolate and hazelnut filling.
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 using the fingertips. Before being put into the oven, olive oil and coarse salt are spread on the focaccia.
The baking process takes place in a special oven which distributes heat evenly.
After baking the focaccia is frozen, packaged and stored at -18°C.
For the Focaccia with Onions, a famous variant, is spread with a topping of chopped onions on the surface before baking. The same happens with the one with cherry tomatoes.
The farinata is also made by following the traditional recipe: the mixture of water and chickpeas flour is left to rest for some hours before being poured in tinned copper pans and baked at a very high temperature.
As it happens with other products, it is baked in a special oven, where the different temperatures between the top and the bottom layers allows the product to form a characteristic thin brownie crust on the surface. Once cooked, the product gets frozen in a very short time.