The union of two Ligurian excellences
The line “Le Golose” includes some specialties made with 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 that offers aromas and flavors which are typical of our territory, is the one enriched on top with tasty and fresh Genoese Pesto sauce, made with Genoese PDO Basil.
A typical condiment of our Region, this scented sauce goes perfectly with the delicacy of the stracchino cheese, gifting us with a new product of Ligurian tradition.
The Genoese Pesto sauce is hand- spread evenly all over the top of the the focaccia. This process takes place after cooking and after a phase of fast cooling, so that the colour and the aroma of this precious seasoning will remain unchanged.
The Stracchino cheese, the Genoese Pesto and the Flour are all Italian
The Stracchino cheese used to make our Focaccia with Cheese is produced with high quality Italian cows’ milk, which comes from selected farms only. A creamy cheese of delicate taste, 100% natural, and rich in milk enzymes, it is delivered fresh every day to our production site.
Our Pesto is 0 km away! In fact, it arrives fresh every day directly from a supplier nearby, who uses PDO Genoese Basil leaves only, and avoids using any additive or antioxidant.
A flour called Manitoba is traditionally used to make the Focaccia with cheese, for it’s a “strong” flour which helps the dough 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, our Supplier has made a careful selection of local wheats, and has therefore created a flour which is strong enough, but made with Italian wheat only.
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
Italian Stracchino cheese 50% (milk, salt, rennet, milk enzymes), “00” wheat flour 25%, Genoese Pesto 14% [PDO Genoese Basil 30%, olive oil, PDO Grana Padano cheese (milk, salt, rennet, preservative: egg white lysozyme), extra virgin olive oil, pine nuts, salt, garlic], water, olive oil 2.8%, salt.
May contain fish, soy, nuts and mustard.
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.
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.
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 refrozen and can be stored in the refrigerator +4°C for no longer than 24 hours.