Focaccia upside down: this is how to eat Genoese focaccia
Soft, delicious, fragrant: let’s talk about fugassa, the Genoese focaccia, a typical specialty of Ligurian cuisine known and loved throughout the world. This is a perfect preparation for every moment of the day, from lunch to snack, such as street food and even at breakfast, as the Genoese do, soaked in coffee or caffe latte. Excellent for aperitifs and buffets, the Genoese focaccia can be offered also instead of bread: but you knew it’s there a specific way of eating it?
How to eat Genoese focaccia
Many don’t know that, in addition to the classic Genoese, there are some in Liguria different variations: the one with olives, the one with potatoes, the one made with chestnut flour and so on. Whatever your favorite, know that there is also an “ideal” way to eat it: must reverse. This is not well-known information, but a habit that the Genoese have: and who are we to dispute it?
Basically the Genoese focaccia it should be eaten “upside down”.“: for a satisfying tasting, the upper part, the golden one that includes oil and salt, must touch the tongue directly. Salt and oil must be the first things that the langue touches and, immediately after, the soft pasta: naturally all the ingredients they must be of high quality.
How to order Genoese focaccia
Another piece of information unknown to those who don’t often visit Genoa is the fact that the Genoese focaccia has its “pieces”that is, standard measurements which however are also informal, therefore they may vary. Weight aside, by knowing their names you will be able to order exactly the piece you want. In descending order we have:
- There sleppa or slerfa. It is a large piece, weighing between 150 and 200 grams.
- The strip. It is usually a rectangular piece, despite the name, which can vary between 40 and 60 grams.
- The picture. Smaller piece, usually of the same thickness as the strip, which varies between 5 and 8 cm.
- The wheel. It is a type of piece found mainly in inland bakeries and corresponds to a round focaccia with a diameter of 30-40 cm, i.e. the shape and pesto of the pan in which it is cooked.
- The scones. Small focaccias of a few cm, usually round.