Bread making is an art and Italy knows it very well. Besides the many types of bread baked in the ovens every morning, there are also other types of dough that can be found on the counters of bakeries: it is the focaccia. Focaccia can be soft, crispy, simple, seasoned and stuffed, but they are
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It is important not to confuse Genovese focaccia with Ligurian focaccia. Each locality has its own tricks and its own personal recipe. They differ in the amount of brine, in thickness, in crunchiness, but they are never the same thing. The history of Focaccia Genovese dates back to the times of the Phoenicians, when people
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If you visit Naples you must eat the authentic Neapolitan Pizza. UNESCO has inscribed the “Art of Neapolitan Pizzaiuolo” in 2017 on the Representative List of the Intangible Cultural Heritage of Humanity. All that is related to the making of authentic Neapolitan Pizza, from the art of handling the dough to the movements that are carried
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