Focaccia col formaggio
Traditional Ligurian flatbread filled with creamy stracchino cheese.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Focaccia col formaggio likely originated in the area around Recco, Liguria, Italy. The exact origins are debated, with some tracing it back to the time of the Crusades when inhabitants sought refuge inland and combined simple ingredients to create a nourishing meal. Others suggest it was developed later, perhaps in the Middle Ages. Regardless, it represents a culinary tradition rooted in resourcefulness and simple, quality ingredients.
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Focaccia col formaggio is deeply embedded in the culinary culture of Liguria, particularly around the town of Recco. It represents a tradition of simple, regional cuisine emphasizing fresh, high-quality ingredients.
Festivals and Celebrations
Focaccia col formaggio is often a centerpiece of local festivals and celebrations in Liguria, particularly in Recco. Dedicated festivals celebrate the dish, showcasing its importance to the local identity and economy. These events attract visitors and contribute to the preservation of traditional techniques.
Regional Identity
The dish is considered a symbol of Ligurian culinary heritage. Its simple ingredients reflect the region's agricultural traditions and the resourcefulness of its people. It is proudly presented as a regional specialty, distinct from other focaccia variations found throughout Italy.
Artisan Production
Traditional Focaccia col formaggio production often involves skilled artisans who carefully stretch the dough by hand and use specific baking techniques passed down through generations. This commitment to tradition is highly valued.
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Focaccia col formaggio is characterized by its simple yet incredibly satisfying flavors. The dish offers a delightful contrast between the crispiness of the paper-thin dough and the creamy, slightly tangy flavor of the melted stracchino cheese.
The flavor profile revolves around the interplay of the olive oil-enriched dough, which becomes blistered and crispy when baked, and the rich, mild flavor of the stracchino cheese. The high baking temperature creates a wonderful texture, with the dough having a cracker-like consistency. The cheese melts into a smooth, molten layer, offering a slightly acidic counterpoint to the richness of the oil. A sprinkle of sea salt enhances all the flavors, bringing out the natural sweetness of the cheese and the herbaceous notes of the olive oil.
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Dough Consistency
The dough should be very elastic and almost translucent when stretched. This requires careful kneading and resting, allowing the gluten to develop properly. Don't be afraid to use plenty of olive oil while stretching.
Cheese Quality
Stracchino cheese is essential. It's a fresh, creamy cheese with a slightly tangy flavor. Using a substitute can significantly impact the taste and texture of the final dish. If stracchino is unavailable, a very soft, fresh cheese like crescenza might work as a substitute, but the flavor won't be identical.
Baking Temperature
High heat is crucial for creating the crispy, blistered texture characteristic of Focaccia col formaggio. A very hot oven (around 270-300°C or 520-570°F) is required. A pizza stone can help achieve this.
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