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Focaccia golosa

Pesto

The union of two Ligurian excellences

The “Le Golose” line includes some specialties that always use the same dough of the ancient Focaccia with cheese, but enriched with ingredients and condiments that make it an even more appetizing alternative.

Another variant of the ancient Focaccia with cheese which offers aromas and flavors typical of our territory, is the one enriched on top with tasty and fresh Genoese Pesto sauce, produced with Genoese PDO Basil.

A typical condiment of our Region, this fragrant sauce goes perfectly with the delicacy of stracchino cheese, gifting us with a new product of the Ligurian tradition.

The Genoese Pesto sauce, is hand- spread evenly all over the top of the the focaccia. This process takes place after baking and after a fast cooling phase, so that the colour and the aroma of this precious seasoning remain unaltered.

About

MANUFACTURING

handmade

50%

stracchino cheese

14% Genoese

pesto

ready in 

6-8 minutes

The Italian Stracchino cheese, Genoese Pesto and Flour

The Stracchino cheese used to make our Focaccia with Cheese, is produced with Italian high quality cows’ milk which comes only from selected farms. It’s a creamy cheese of delicate taste, rich in milk enzymes, and is delivered fresh every day to our Production site.

Our Pesto is 0 km away! In fact, it arrives daily and fresh from a supplier in our territory, who makes it with only PDO Genoese Basil leaves and excludes additives and antioxidants.

To make the Focaccia with cheese, Manitoba flour is traditionally used, for it’s a “strong” flour which helps the pastry to keep its elasticity. Despite Manitoba flour being usually made with Canadian wheat, the one we use is 100% Italian. In fact, in way to shorten the distribution chain and thanks to a careful selection of local wheats, our Supplier has created a flour which is strong enough but made only with Italian wheat. 

The Italian Stracchino cheese, Genoese Pesto and Flour

The Stracchino cheese used to make our Focaccia with Cheese, is produced with Italian high quality cows’ milk which comes only from selected farms. It’s a creamy cheese of delicate taste, rich in milk enzymes, and is delivered fresh every day to our Production site.

Our Pesto is 0 km away! In fact, it arrives daily and fresh from a supplier in our territory, who makes it with only PDO Genoese Basil leaves and excludes additives and antioxidants.

To make the Focaccia with cheese, Manitoba flour is traditionally used, for it’s a “strong” flour which helps the pastry to keep its elasticity. Despite Manitoba flour being usually made with Canadian wheat, the one we use is 100% Italian. In fact, in way to shorten the distribution chain and thanks to a careful selection of local wheats, our Supplier has created a flour which is strong enough but made only with Italian wheat. 

Product in detail

INGREDIENTS

Stracchino 50% (milk, salt, rennet, milk enzymes), Pesto 14% [PDO Genoese Basil 30%, olive oil, PDO Grana Padano cheese (milk, salt, rennet, preservative: egg white lysozyme), pine nuts, salt, garlic), “00” wheat flour, water, olive oil, salt.

May contain traces of fish, soy and nuts.

preparation

Traditional oven

Pre-heat the oven to 220°. Remove the protective film and bake the deep-frozen focaccia for about 6 to 8 minutes until the cheese starts to melt. For fan assisted ovens reduce cooking-time of about 1 -2 minutes.

Microwave

Set the heating programme to 500 W, remove the protective film and put the deep-frozen product in for about 5 to6 minutes until the cheese starts to melt.

Storage

Freezer, **** o *** -18°: check the shelf-life on the package

** -12°C: 1 month / -6°C: 1 week

Ice compartment: 3 days

Once defrosted the product should not be refreezed and can be stored in the refrigerator +4°C for no longer than 24 hours.

The other focacce golose