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focaccia Golosa

Mushrooms

The Focaccina with Mushrooms

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

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, 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 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. 

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

Stracchino cheese 50% (milk, salt, rennet, milk enzymes), “00” wheat flour, water, sauce with bits of mushrooms 8% (sunflower oil, mushroom concentrated extract 22,2% (Agaricus bisporus, Pleurotus ostreatus 14,8%, Boletus edulis and related 7,4%), mushrooms bits 26% (Agaricus bisporus, Pleuroteus ostreatus), fructose, acidifier: glucono delta-lactone, dextrose, iodized salt, thickener: xanthan gum), olive oil 2,8%, 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