This style of flatbread, originating from a specific Italian region, is characterized by a thick, focaccia-like dough often topped with simple ingredients. Olive oil, salt, and sometimes onions or herbs are common components. Its distinguishing feature lies in the dough’s high hydration and extended fermentation, resulting in a light and airy crumb with a crispy exterior. A variant may include pesto, reflecting the area’s culinary heritage.
This regional food offers a satisfying and flavorful experience, highlighting the quality of local ingredients. Its historical roots in Ligurian cuisine provide a connection to the past and a taste of traditional baking methods. The simplicity of the toppings allows the dough’s flavor and texture to take center stage, making it a versatile option for a snack, appetizer, or light meal.
