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The Focaccia ranges boost the Italian bakery culture all around the world. Focaccia Cinquanta, also known as ‘focaccia romana’ or ‘pinsa’, is eaten hot or cold.
The Focaccia ranges boost the Italian bakery culture all around the world. Focaccia Genovese, pre-sliced, soft and thick, made with extra virgin olive oil, stands out thanks to holes that decorate the surface. Defrosting: Approximately 10 min at room temperature Baking at approximately 1-2 min at 220-240°C
Light, flaky, crisp and buttery: the perfect way to start the day. Defrosting: Approximately 30-45 min at room temperature Preheating oven at 190°C, Baking at approximately 15-17 min at 165-170°C