Chrizia Affittacamere is only a few hundred meters from the best bakeries in the city where "Focaccia Novese" is produced it is a kind of flat bread (it has a maximum height of one centimeter) seasoned with extra virgin olive oil and coarse salt. The birth of "Focaccia Novese" can also be traced back to a real need of the baker: to mitigate the temperature of the oven in which, then, to bake the bread. In fact, the use of the wood-fired oven did not allow the baker constant control over the temperatures of the oven itself; therefore, it was necessary to find a system for checking the rise in temperature that would be able to determine when the temperature had reached the level necessary for baking bread, which needs a constant temperature.
By its very nature, the temperature of the wood-burning oven grew with the passage of time partly because the structure of the oven, made of refractory bricks, retained heat without dispersing it.
A flattening of dough, the focaccia in fact, made it possible to quickly ascertain the baking time of the dough itself and offered the baker the opportunity to realize if the temperature was at the right point, to begin baking the bread.
The origins of Focaccia Novese are quite remote During the production process, the focaccia is stretched and then later manipulated to produce small honeycombs on the surface. It is recommended to be paired with locally produced wine Cortese di Gavi DOCG.
The composition of the ingredients, and therefore of the dough, make this product very similar to Genovese focaccia, from which it differs by having a lower content of olive oil and the addition of lard.
By Piedmont Regional Council Resolution No. 46-5823 of April 15, 2002, the focaccia novese was recognized as a traditional food product of Piedmont in implementation of Legislative Decree No. 173/98, Art. 8 and Ministerial Decree No. 350 of September 8, 1999.
source: wikipedia
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