Description
Flour for Ligurian focaccia is a preparation for making a Genoese focaccia (fugassa): a typical specialty of Ligurian cuisine.
It is distinguished from other focaccias by the clearly visible cavities and by the "brushing" with an emulsion made up of extra virgin olive oil, water and coarse salt.
Suitable for aperitif - appetizer or "break fast" in the morning.
Product obtained by grinding and subsequent sifting of soft wheat freed from foreign substances and impurities.