focaccE GolosE
Mushrooms
The Focaccina with Mushrooms
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.
The Focaccina “Fungaiola” is a tasty variant in which the fresh stracchino inside the two layers of pasta, is blended with a delicate mushrooms cream with bits of porcini mushrooms. A typically autumn exquisite aroma, and a must for those who love forest flavours.
About
MANUFACTURING
handmade
50%
stracchino cheese
ready in
6-8 minutes
PRODUCT RANGE
frozen
The 100% Italian Stracchino cheese and flour
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.
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 100% Italian Stracchino cheese 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.
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
Italian Stracchino cheese 50% (milk, salt, rennet, milk enzymes), “00” wheat flour 25%, water, mixed mushroom cream with porcini 22% [sunflower oil, mushroom bits 25% (champignon Agaricus bisporus, Pleurotus ostreatus, in variable proportions), mushroom concentrated extract 22.2% (champignon Agaricus bisporus, Pleuroteus ostreatus 14,8%, Boletus edulis and related 7.4%), fructose, acidifier: glucono delta-lactone, dextrose, salt, thickener: xanthan gum], olive oil 2.8%, salt.
May contain fish, soy, nuts and mustard.
YEAST FREE
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 refrozen and can be stored in the refrigerator +4°C for no longer than 24 hours.
