Focaccia is more than just a street food. It’s the edible emblem of Genova and a favorite pastime in Liguria. An oven-baked flat bread with a chewy dough, it is the perfect bite – thanks to the oil-salt ratio and the tender-loving care and pride in which it is made. If you’re in Genova, or anywhere in Liguria, you can snack on it at any time of the day, even for breakfast, dipping in your cappuccino. And you can have it on your first date. Ask Laurel Evans.
No stranger to the kitchen, Laurel is the creator and voice of Un Americana In Cucina, one of my favorite Italian language food blogs. She’s also written four books about American food in a quest to convince Italians that there is more to it thank just cheeseburgers and fries. (She does make incredible hamburgers and buns, too!). Raised in Texas, Laurel has a flair for amazing American cuisine like Tex Mex which she breaks down in her blog. The Milan-based foodie also bakes up a storm and in this Travel Bite, Laurel is talking to us from “the Italian Riviera”, Liguria, an area near Genoa that her husband’s family hails from, where she’s been trying and perfecting focaccia. Here’s a little backstory: when she first met her husband, photographer Emilio Scoti, he woo’d her with his hometown focaccia.
“ You have to make dimples in the dough with your fingers in our to get that characteristic mountains landscape.”
IN THIS EPISODE
[00:48] Introducing Laurel Evans
[03:31] Everybody loves Focaccia
[04:31] What is Focaccia
[07:30] How to Make Focaccia at Home
[09:04] Let’s Talk Dough
[10:26] Focaccia Flair in Liguria
[12:54] Focaccia Road Trip
[13:35] Appreciating Italian Flat Breads
[14:48] Make a Meal out of Focaccia
CIAO BELLA is an ongoing conversation with those creative minds who are redefining Italy. New episodes every Monday. Keep in touch with ideas and comments for more Ciao Bella episodes, and please rate the podcast on iTunes.