Focaccia alle Melanzane 500 gr Forneria la Vecchia Chianca

Focaccia alle Melanzane 500 gr Forneria la Vecchia Chianca

DESCRIPTION

Aubergines are a very used ingredient in many types of dishes.

One of these is focaccia with aubergines, focaccia made using simple but truly genuine raw materials.

Recommended for those looking for a focaccia with a genuine and unique taste.

ORIGINS

The origins are attributable to the ancient Phoenicians. From Greece to ancient Rome the passage is short, where we discover that the focaccia was offered to the Gods and then leap to the Renaissance period and discover that it was consumed together with wine in the wedding banquets. All experiences that "certify" the sublimity of this simple and tasty food.

The focaccia in Italy today is very widespread but paternity is contested in particular 2 Regions: Puglia and Liguria.
In Puglia, the tradition is very strong and is widespread in all its provinces but it is in Bari (or in Bari in general) that it finds its "homeland". Probably born in Altamura or Laterza, as a variant of traditional durum wheat bread, to use the heat initially produced by the wood-burning oven to bake bread but not yet at the ideal temperature to cook it. Therefore, before cooking the classic loaves a piece of raw bread dough was spread on a baking sheet, it was left to rest a little, so it was seasoned and then cooked.

The legend of the Bari focaccia owes its popularity in recent years thanks to a true story, from which it was also taken a film "Focaccia Blues" that recalls the battle of David against the giant Goliath. Yeah, because a few years ago the news went around the world and even published in the New York Times. (In the film appear in small roles actors Michele Placido, Lino Banfi and Renzo Arbore).

It is often eaten only for simple whimper and is also tasted walking on the street, regardless of the risk of getting dirty with the pieces of tomato. "The game is worth the candle" as they say. Today these emotions do not have only a specific territoriality, and the focaccia from Bari has also reached northern Italy.

Being a product of the popular gastronomic tradition, the recipe presents many variations mostly based on the geographical location.

HISTORY

La Forneria la Vecchia Chianca, born in the city of Altamura in Puglia from the passion and the will of Mr. Di Lorusso Vito Antonio.

Since Di Lorusso Vito Antonio opened his bakery he produces only typical products of the typical Pugliese tradition. Like the classic bread of Altamura, the Apulian taralli and the Focacce Pugliesi.

Just the Focacce as all the other products are cooked in a wood oven, following the typical Apulian tradition that distinguishes and makes unique this focaccia.

CURIOSITY

The American giant McDonald's opens a store in the small town of Altamura in the same street where there was a baker who sold the famous southern focaccia.
The small baker closes its doors to the American colossal humiliating it and forcing it to escape "the uniqueness of flavors wins over the reproducibility of the menus". Today, the focaccia from Bari is the snack par excellence in the Apulian city. It often replaces lunch, accompanies dinners or is tasted at any time of day to make a snack or to fill a small sense of hunger.

LIVRAISONS

Possibilité de fournir des restaurants en gros, des épiceries fines, des pizzerias dans toute l'Europe (nous desservons: Autriche, Belgique, Croatie, Danemark, Finlande, Allemagne, Grèce, Irlande, Luxembourg, Malte - La Valette, Pays-Bas, Pologne, Portugal, Royaume-Uni, Espagne , Suède, Suisse, Slovénie).

Le produit est expédié frais quelques heures après sa production par Andria dans les Pouilles

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