Flavored Focaccia, made with red Tropea onions. The farming of the famous red Tropean onion began mainly in Parghelia and Zambrone and then spread to Tropea, Capo Vaticano and Ricadi. Its extraordinary sweetness, its delicate scent, its lightness and enjoyable taste comes from the morphological peculiarities of the soil and microclimate in which it growns. These features make it a much sought after ingredient by gourmets and chefs and it one of the most savory and widely requested products in the world.
The final touch of our Focaccia is a topping of capers.
Flatbread my love! I like so much mix the flour with the baking powder and baking loaves, flatbread and pizza
This basis recipe to make the dough for the flatbread (or pizza or bread), is so easy but allows at same time to create many different flatbread and pizzas, you will be amazed by the result! It is so nice to smell the fragrance of freshly baked bread...the whole house will be filled with its flavor...
Tuscan bread is actually at the base of italian culinary tradition.
In ancient Italian tradition,the bread was made even more savory as it was cooked in old wood ovens! Bread was prepared only once a week, but it was so good and genuine that it kept well for many days. Women worked all ingredients by hand on the madia or kneading trough.