di Recco and Genovese for sure. I would love to visit Recco, when the Sagra del Fuoco ( fireworks festival) is going on, and eat away on that focaccia.
Oh my 👍...I am 68 yrs old..born in 53...I grew up in Humboldt County in northern California..a coastal town called Eureka, I remember a new girl in my 5th grade class one day..her name was Maria..she had the most beautiful accent.. we talked..were friends instantly. She lived behind us..cross the alley.I would go to her house every morning . Her grandmother would give me this big mug of coffee n milk..with this thick piece of bread in it ..it was heaven..never tasted anything like it(I always got a teaspoon of m to dad's coffee in the morning...but this was delicious.. Maria told me her parents and grandparents were from Italy...it was magic... we'd come in from school n the most amazing aromas came out of that house..they moved with in a year.. but the taste of that coffee n bread is still with me today .making that coffee how you did then pouring it into the warm milk took me back.
From a genovese couple (your most relentless and hardcore fans): here in the kitchen an applause rose when you made capuccino just right after focaccia, that's a neat move, we love you Eva! 🇮🇹♥️ PS: also the recco one, just speechless, I'm was born and raised there for 16 years. Fantastic!
I really enjoy your show and would appreciate it, if you could find time to do a cookbook. I would definitely purchase it. Thank you and Love to you both. PS I live in Arizona City about 50 miles from Tucson.
It should be also addressed the fact that "focaccia" in different part of Italy could also be sweet. Here in Mantova the local version is called "chisöla" and it's made with flour, water, yeast, olive oil and lard and you can find it with onions, ciccioli or raisins.
There's a sweet focaccia with raisins from Lucca also. It has sugar sprinkled on top instead of salt, but otherwise is pretty much like Eva's focaccia Genovese.
Ok I wondered if it was called different things too! Because in my family they never pronounced it like "FOCACHA" my family always said " FUGAASSA" American phonics spelled out!
Waiting for your cookbook eva, as an obessed foodie finding myself diving deep into different cuisines around the world and exploring the most insane ingredients, I can safely say that not a lot of people in Italy can cook like you and have the knowledge. I'd say maybe only literally only 1% or so...you are close to mastering southern italian cuisine.
I'm from Modena: here we have La Stria. It's similar to the di Recco focaccia but with more layers (at least 6 or 8) and it's very dry ,so very crumbly (friabile=si sbriciola un tot). We also have il Gnocco Ingrassato: it's similar to the Genovese but more thick and you can have it with also with some very little dices of prosciutto crudo on top (they have to be baked with the Gnocco). And i love, love, LOVE the Schiaccia Toscana (i go on vacation in Lighorn/Livorno). Cheers
@@cosettapessa6417 A “straight man” in comedy is someone who is the serious one, and the comic plays off of their composure. Think Dean Martin and Jerry Lewis, or Abbott and Costello or Lucy and Desi Arnaz. A straight man can also be the humorous part of the comedy through a deadpan performance, like Bob Newhart in Newhart, or Bea Arthur in the Golden Girls. A female version of the straight man used to be referred to as a comedic foil. I don’t know if any of these terms are common anymore, but I’m old, so I remember these being used for comedy duos. 🤷🏻♀️
Eva: All of your cooking skills continue to astound me!!! They all looked incredible and such lovely variations. Growing up my grandmother would make foccacia and it was more like the first one shown - although she was from Naples. I would love to try all of them though.
What astonishes me is the incredible number recipes and depth of knowledge that Eva has tucked away in her mental rolodex (remember them?) that you know isn't the result of a couple of recent good searches...
Good Morning I must admit how many different recipes Eva knows from all regions of Italy. She doesn't fudge the recipe on any of them ( ok the cheese substitution ) Her knowledge is really impressive. it's like she has worked in every region in Italy. I don't think she ever worked in any restaurants . i hope you dont get tired of me saying BRAVO!!!BRAVA!! BRAVISSIMA!!! Ciao
we used to have bread with ricotta and whey for breakfast in italy my mon would send me and my brother with a bowl filled with bread and 10 liri at the time and this lady at the corner of our street used to have a big pot od frsh ricotta with whey and that was our breakfast in the morning when i was small my brother did his kinderkarten and first grade in italy, i started school in montreal, canada since i was only 5 when we came here my parents cultivated oranges. lemons olives and almonds in sicily i never went back would love to go inside the house where i was born it actually belonged to my nonna - sadly im now in a wheelchair following a brain aneurysm that left me paralysed on my left side so i had to teach my husband his favourite recipes so he could eat and still enjoy his favourite foods i sometimes make him watch your videos so he understands how to kneed and do lots of things i can no longer do so thanks for sharing mille grazie un giorno ritornero in mio paese
For Liguri (people from Liguria), only the focaccia genovese is a real focaccia (+focaccia di Recco). Anything else is a some sort of copy… but we are tolerant because we also do our own version of “pizza” which has nothing to do with pizza 😂
Da Genovese, vi consiglio di mangiare la focaccia "capovolta": la parte superiore, quella più dorata dove, per intenderci, rimangono l'olio e il sale, deve toccare infatti direttamente la lingua, per una degustazione ottimale.
Eva, I am so impressed, not only with your cooking experience and technique but most of all your knowledge of italian food. I mean, it's one thing to know the recipe ingredients and how to prepare it but your knowledge of where these dishes come from and their back story is incredible. How did you learn and master your italian cuisine? Did you go to school or travel or both? Thank you for sharing this knowledge with all of us! Grazie Mille from your Mexican fan!!
ive found so many amazing recipes from you guys. Im not financially doing too well and so many of these dishes are very affordable and delicious. Thank you for helping me connect with my family's culture again.
Eva, you are the best teacher. Your cooking skills are amazing. You have inspired me to make my favourite focaccia today, focaccia barese. All the ones you made looked delicious and I will definitely have to try the Calabrian one soon. Thank you both again for a great video. Love and blessings ❤ ❤.
Eva's skills are indisputable. I so look forward to your updates every week. It is great to see Harper's Italian language skills advancing. The beauty from the peninsula has many aspects and it is so wonderful to see them showcased here. Mille mille auguri e un grandissimo ringraziamento. Un abbraccio forte.
Loved seeing all the different recipes. I grew up eating Focaccia alla Genovese as my family used to go on holiday in Camogli a lot, so this is the one I love and always come back to, but I like to try out new recipes. Thank you for sharing :) Greetings from Germany
Same in France, we don't consider "fougasse" to be a bread! Same goes for brioche or milk breads. I don't even know what we'd classify them as, just not bread 😄 We definitely don't dip it in coffee though. We have "fougassette" as well, which is slightly sweet, flavoured with orange blossom flour, it's delicious. Our fougasses have wholes in them, rather than beinng in one piece, so technically, you can just break pieces off and share, but let's face it, why would you not eat an entire one by yourself (they're not that big). And focaccia, just like fougasse, and probably other flat breads around the world, were originally baked when the wood fired oven were heating up. It's possible that similar foods (using yeast and olive oil) then took the same name, even if it might not have been baked similarly.
Eva, it is an absolute pleasure to watch, learn and copy the recipes. I am Dutch. Married to a Calabian here in Brazil. I recognise many things in your explanations. Thank you and Harper!
Amazing, as expected. Definitely going on my menu this week. I finally tried your Neapolitan Pizza recipe. Best crust ever, according to my family. We made 2 pizzas and with the remaining dough, a type of calzone. Delicious. Thank you.
Greetings: ( USA 🇺🇸) : { btw} : Enormous Hug 🤗, ❤️ Love: Be very, very, very safe; wishing you a wonderful night’s sleep 😴, an amazing 😉 morning tomorrow and a fabulous afternoon to follow on the morrow!!!
i made focaccia this morning, delicious. made dough since yesterday and left all night.. i put green olives, oregano, cherry tomatoes, fried garlics in olive oil, and parmesano cheese. San Diego Ca
Good morning from Mexico you two..my husband got back from the store and asked if I had watched 'los Italianos' yet. No, I was waiting for you. So, he loved the first one 'remojando el focaccia' and the Italian quesadilla. Also Eva, and he means this as a compliment, that you have el rostro of an actress that would be in pirate movies. He adores you and I rather enjoy Harper's musical abilities. See you Wednedsay.
Eva's knowledge is fabulous. Thanks for sharing with us. It's all so wonderful. Update: Five days later. Made the genovese focaccia. Fabulous. Delicious.
Again 13:16, we see salt water brushed on top of the third focaccia like a bagel, yes I know bagels are boiled in salty water, but it looks like the salty water helps create the distinct crust on both bagels and focaccia
They all look delicious! I always smile at "under oil", as it reminds me of the capriciousness of prepositions between languages. Sardine sott'olio, ostriche sotto aceto, etc. Bravi! :)
@@aris1956 For the most part the preposition "in" is used. You will see printed on the label of cans (tins) "Tuna in Olive Oil", or "Sardines in Mustard Sauce", "Herring in White Wine", etc.
I had no idea there were so many types! It seems to me to be Italian, "snack bread". Multipurpose, different, yet all filling a similar role. A snack. Bravo! Even more posabilities!
about the coffee dipping, Ive learned to use small amounts of butter and salt in a big Mokapot container of Espresso. Enhances flavor and mellows the bitterness. So I can see the dipping it into coffee bit./
My Nonni Nonni always made her Focaccia with raisins. I used to pick them off. Her recipe is like your first one. Our family comes from Northern Italy.
Love this channel. Italian food is the best. I live in the UK and secretly think may have been adopted from Italy. Keep us the fantastic work guy. Ciao 😁
Focaccia di Recco is the TOP (best and coolest) one🔝😂 Said by a Piedmontese who goes to Liguria. It's hard to bring exact definitions of italian dishes to foreigners because there are so many variations in a single term but I'd define focaccia as a dough product that is not normal bread because it has other ingredients (cheese, tomatoes, honey...) and it's eaten by itself, as a street food. But then I remember that variations of bread can have other things inside such as olives, nuts... which to a foreigner could make it seem no different from a focaccia... 😫 damn it's hard to describe
"In ancient Rome, panis focacius was a flatbread baked in the ashes of the hearth (focus in Latin).[1] This became a diverse range of breads that include focaccia in Italian cuisine, hogaza in Spain, fogassa in Catalonia, fugàssa in Ligurian, pogača in the Balkans, pogácsa in Hungary, fougasse in Provence (originally spelled fogatza), fouace or fouée in other French regions and on the Channel Islands.[2] The Provence version is more likely to have additions like olives, cheese, garlic or anchovies. (Source: Wikipedia) Where's my cut?
Aaaah thanks for finding this and sharing. I didn't know pogača came from focaccia, but makes sense. In the Balkans we would call all these that Eva made a pogača, but I don't know what would be an equivalent in English, because it seems the word flatbread can't be used for tall focacce / pogače like the Calabrian focaccia Eva made.
Yay, focaccia! One of my favorite foods when I was a kid. I kind of favor the Ligurian type because that's what I grew up with. I've heard of the focaccia di Recco but never had it. Looks good. Here in the US, bakeries would usually make the Ligurian type, but with a few variations with different toppings to please immigrants from various towns and cities in Italy.
I made your Grupariata recipe. It smells so good and tastes fantastic! Thanks to you Eva for my love of anchovies now which I avoided my entire life. Thanks to you and your recipes, I am enjoying a whole new world of delicious food. I'm eating like a queen now!
This was a great video and educational too. I lived for many years in Spigno Monferrato, about 120 km north west of Recco. Once in a while we visited there strictly to enjoy the focaccia. But I also made it at home where we simply called it "stracchino". It was a big hit with my Italian friends because none of them ever made it themselves. I learned how to make it by watching an Italian cooking show in TV.
My Grandfather Umberto & his parents & relatives were from Northern Italy. . He would cook his Polenta Dish for Special Occasions like Easter or by request in a huge pot in his basement with his special cleanup, thick large wood stick (a literal stick) to stir his boiling Polenta it seemed like he stirred it forever . Then he would turn it out,mold it like a large footbal into a pan to cool. He served it with a thick dark brown sauce with shredded & chunky beef stew that had onions, peas in it. I think a dark red wine was used like it short ribs like lambruco. He topped the polenta loaf with fresh Romano & Parm cheeses then slice it with a string. Serve the hearty stew gravy sauce over the the Polenta. It is one of my favorite memories & dishes. t red wine was in the grav chunky stewed...broken down. It was delicious. I was very young make his special dish on Holidays like Easter, Birthdays & at request. Eva, are you familiar with this dish? Would you please research it? Would you two please do a show on it if it is is a regional Northern Italian Dish. Thank you!
Fugassa... Pucciata nel caffelatte... 😋😋 Varianti: with onions, olives, tomatoes, stracchino (both over and inside). There's also another recipe that we share with Piemonte. Focaccia dolce! 😋😋😋😋
Some of those remind me of the long flat bread I always bought in Rome that I think was called "pizza bianca" but sold in stores/bakeries like bread not in a restaurant. It had little salt crystals and olive oil or butter on top. Sometimes there would even be a hole in it here or there. I would make thin sandwiches out of it or the little "alimentari" would make sandwiches there for me. Probably my favorite bread ever. I bet I had a sandwich with it almost every day I studied abroad in Rome, breakfast lots of days too. I didn't have a lot of money and it was so good and so cheap.
Wow. Tomatoe Cake. Nice. Focaccia I think onion basil olives garlic olive oil on a sift but crunchy thin bread item. . The recipe learned that I use also doubles as a deep dish pizza dough if laminated with butter.
Hi Harper, Hi Eva! My father used to have a lot of times bread dipped in coffee & milk for breakfast, sometimes he would spread butter on the slice of bread and them dip it ! Gosh I had completely forgotten how good it is! Thanks !!! I should try it with focaccia :)
When I was little I spent my summer holidays in my grandma’s home in Santa Margherita Ligure, so the focaccia alla Genovese is my favorite. I used to eat it still hot, just out of the oven. My grandma used to go every morning to the “fornaio” to get it for me.
Focaccia genovese with milk and coffee is one of the best combinations you could ever try... Just thinking about it makes me nostalgic and hungry! If you've never tried it, you absolutely should! (I come from a place very close to Genova)
I was in Recco a few years ago and I remember they all the shops said it was Recco's own focaccia. I thought they were exaggerating, but I guess not! It was SO good!
How wonderful to see all these varieties of something I grew up with. The one I grew up with had black olives and a grew quantity of olive oil. I know you must know this but the one thing that ties focaccia together is that it comes from the Latin focus, the hearth, and so is baked on the hearth and not in an oven.
They all look so good! I can't wait to try them! I'm going to do a Focaccia-off next time I'm off! Harper, you need to set her up with some homemade quesadillas. Guacamole and salsa is a must! Verde is my favorite, but any good salsa you like will do.
Dear ava and harper, thanks for all your hard work. I'm here all alone in St. Croix with just a few Italians. It mean so much to us especially on Sunday. Grazie mille. CIAO franco.
The best focaccia I ever made was Vito Iacopelli's recipe , then when you half the oil Babish's recipe is similar in taste but easier. Both are just awesome. This first one here - ehh , but that's just me , better than store bought . But have to say that the second one and third one are a real surprise. I will make that third thin one, that caught my attention. Thank you.
All seems yummy but I never tried the Calabrian one and I’m very curious about it. By the way every region have his own way to do “focaccia”. Here in Tuscany is more bready with a big crunchy crust, with oil and coarse salt on top ready to be sliced and fill it with prosciutto or mortadella, or whatever you want! Also the name is different, we call it schiacciata. Anyway very good job guys 🤗
Okay...this is interesting content!! My Italian Grandmother used to make Focaccia but it was thin, not a sweet crust for the bottom and top crust. She filled the crust with Ricotta Cheese, egg's, either Pecorino or Parmesan cheese, Italian Sausage and seasoned with hot pepper flakes (mildly). She would bake this pie in a rectangle cookie sheet twice a year at Christmas and Easter. Italian Americans call it Easter Pie. I unfortunately do not have Grandma's recipe for the crust and imagine your thinner crust recipe could be close to hers. Again, Eva you have mastered Focaccia!! All three recipes sound amazing! I appreciate you sharing your recipes here. 🌷🌷🌷Love this channel Harper and Eva!
As a piedmontese with strong roots in Liguria I loved the genovese / Recco combo in this video! 💗💗💗 Please show some more of the amazing dishes we have in northwest Italy!
Here in Argentina there's a variety of pizza created by a genovese migrant at the very beggining of the XX century, based on the focaccia. It's called "fugazza", and basically it's a pizza with just onions sliced on top and no cheese. There's a variant called "fugazzeta" that includes mozzarella, and a third variant, "fugazzeta rellena", that carries the mozzarella in between the bread and parmigiano or provolone on top with the onions. Argentina has a huge pizza tradition due to his italian migration in the early XX century.
@@therover4428 exactly! there's a few differences in the dough, I think, but it's essentially a pizza variety directly inspired by the focaccia, even in the name. And it's delicious!
Quando ti vedo cucinare, cara Eva, (e vi vedo mangiare insieme 😍), sono ancora più felice e ancora più orgogliosa di essere italiana. Saluti dalla Germania 👋
Bonjour ! it is lunch time in Paris, I am going to make your Putanesca Pasta ! I've already done the eggplants ones, I will wait for focaccia .... focaccia di Recco looks yummy but technically tricky
As usual, another great video. Both Justin and I think that, while they all look amazing, the last one, from Recco, looks incredible. We are both big cheese lovers. So, this one lookeds absolutely divine. Great video. Thanks for sharing.
May every humour gift you…May every god see you. Your romance has gifted the American world most, but I cannot know the impact you both have had in Italy. KUDOS to you both, and the love you share. These are secrets others have hidden…truly, yours is the best educational Italian -centered food Chanel.
Focaccia - is like the taste of summer🌻 Lovely to see all the versions and also the fish topping ❤ 🙏On another topic, how about a series of Italian fish dishes?
As a child I only knew it as 'focaccina', I hadn't heard it called 'focaccia' until the late 80s. There was a bakery in Gragnana (a small village in Carrara near the marble mines). The last time I was there it was the mid-70s. Every morning the whole village would smell of this focaccina and it was heavenly. My zia would make a caffelatte with fresh milk brought around by a local old lady who used to milk her cows first thing in the morning (I'm not sure if it was pasteurised or not...I guess it must have been). Yes, I remember dipping the focaccina into the coffee. It really was a delightful breakfast. I've since tried to replicate this focaccia. I have tried everything: different amounts of yeast, different types of flour, I've tried aging/fermenting the dough for different amounts of time (up to about 10 days!), etc, etc. Nothing seems to work. I cannot get my focaccina to taste the same. My sister and I think it must be in the water. Would you have any thoughts, maybe some hints? I plan to go there later this year and have a chat with the baker, but using google maps I don't think that baker is there any more. 😭😭😭
I love foccacia di recco and had tried to make it (disaster). Very happy to see how it is made. It was served with honeycomb when I had it in a restaurant in San Diego.
I’m not a very good cook, it’s never too late right (I’m 56)? y’all’s videos are so fun to watch, your both adorable! So I’m going to try the first recipe! Here goes….
They look all very delicious! ❤ I'm from Switzerland and I only knew the first one. In my family we added fresh rosemary on top, not just salt. I know also other versions with gorgonzola and carmelized onions or figs and goat cheese. I don't know if those versions are from Italy or if that's a Swiss invention, but they are very good either way. 😊
Wow, mi avete davvero impressionato, la focaccia col cappuccio non è un abbigliamento che conoscono nemmeno in certe zone d'Italia, ma qui in Liguria è considerato un sacro Graal, al pari di trofie patate fagioli e pesto
I adore focaccia!!!!! These recipes were eye-openers. I especially Iove the kind of focaccia made with mashed potatoes (from Puglia???) that is so soft and moist. I hope you will do that recipe one day--I have loved Pasta Grammar since your early days. You and Vincenxo's Plate are the only TH-cam channels I trust. If the tough but marvellous Marcella Hazan were still here, I'm sure she would be a fan. too!!!
Thanks for inspiring this video, guys! Which kind of focaccia looks yummiest to you?
di Recco and Genovese for sure. I would love to visit Recco, when the Sagra del Fuoco ( fireworks festival) is going on, and eat away on that focaccia.
All is delicious but the Calabrese one wins me over by the tomatoes and chillies 🍅🌶
La Focaccia Pugliese wins on all others!
Tutte e tre! Quindi domani mi impegnerò a prepararle.. prevedo tanta tantissima focaccia per colazione, pranzo e cena 😂
The second one looked the yummiest.
Oh my 👍...I am 68 yrs old..born in 53...I grew up in Humboldt County in northern California..a coastal town called Eureka, I remember a new girl in my 5th grade class one day..her name was Maria..she had the most beautiful accent.. we talked..were friends instantly. She lived behind us..cross the alley.I would go to her house every morning . Her grandmother would give me this big mug of coffee n milk..with this thick piece of bread in it ..it was heaven..never tasted anything like it(I always got a teaspoon of m to dad's coffee in the morning...but this was delicious.. Maria told me her parents and grandparents were from Italy...it was magic... we'd come in from school n the most amazing aromas came out of that house..they moved with in a year.. but the taste of that coffee n bread is still with me today .making that coffee how you did then pouring it into the warm milk took me back.
From a genovese couple (your most relentless and hardcore fans): here in the kitchen an applause rose when you made capuccino just right after focaccia, that's a neat move, we love you Eva! 🇮🇹♥️
PS: also the recco one, just speechless, I'm was born and raised there for 16 years. Fantastic!
I really enjoy your show and would appreciate it, if you could find time to do a cookbook. I would definitely purchase it. Thank you and Love to you both.
PS I live in Arizona City about 50 miles from Tucson.
It should be also addressed the fact that "focaccia" in different part of Italy could also be sweet.
Here in Mantova the local version is called "chisöla" and it's made with flour, water, yeast, olive oil and lard and you can find it with onions, ciccioli or raisins.
There's a sweet focaccia with raisins from Lucca also. It has sugar sprinkled on top instead of salt, but otherwise is pretty much like Eva's focaccia Genovese.
Yes. My Nonni always made hers with raisins.
Yes in Veneto focaccia is a cake (sweet loaf) made for Easter
Ok I wondered if it was called different things too! Because in my family they never pronounced it like "FOCACHA" my family always said " FUGAASSA" American phonics spelled out!
Waiting for your cookbook eva, as an obessed foodie finding myself diving deep into different cuisines around the world and exploring the most insane ingredients, I can safely say that not a lot of people in Italy can cook like you and have the knowledge. I'd say maybe only literally only 1% or so...you are close to mastering southern italian cuisine.
I'm from Modena: here we have La Stria. It's similar to the di Recco focaccia but with more layers (at least 6 or 8) and it's very dry ,so very crumbly (friabile=si sbriciola un tot).
We also have il Gnocco Ingrassato: it's similar to the Genovese but more thick and you can have it with also with some very little dices of prosciutto crudo on top (they have to be baked with the Gnocco).
And i love, love, LOVE the Schiaccia Toscana (i go on vacation in Lighorn/Livorno).
Cheers
Eva gets all the praise. Well deserved. But Harper is an excellent straight man. I think that deserves recognition too.
Yep. Not gay.
@@cosettapessa6417 A “straight man” in comedy is someone who is the serious one, and the comic plays off of their composure. Think Dean Martin and Jerry Lewis, or Abbott and Costello or Lucy and Desi Arnaz. A straight man can also be the humorous part of the comedy through a deadpan performance, like Bob Newhart in Newhart, or Bea Arthur in the Golden Girls. A female version of the straight man used to be referred to as a comedic foil. I don’t know if any of these terms are common anymore, but I’m old, so I remember these being used for comedy duos. 🤷🏻♀️
@@sevenandthelittlestmew he's straight yes.
Of course, straight man is still used that way! Sheesh!
Eva: All of your cooking skills continue to astound me!!! They all looked incredible and such lovely variations. Growing up my grandmother would make foccacia and it was more like the first one shown - although she was from Naples. I would love to try all of them though.
What astonishes me is the incredible number recipes and depth of knowledge that Eva has tucked away in her mental rolodex (remember them?) that you know isn't the result of a couple of recent good searches...
@@MelvisVelour bsolutely - she really knows what she is doing.
Good Morning
I must admit how many different recipes Eva knows from all regions of Italy. She doesn't fudge the recipe on any of them ( ok the cheese substitution )
Her knowledge is really impressive. it's like she has worked in every region in Italy.
I don't think she ever worked in any restaurants .
i hope you dont get tired of me saying BRAVO!!!BRAVA!! BRAVISSIMA!!!
Ciao
Grazie mille!
we used to have bread with ricotta and whey for breakfast in italy my mon would send me and my brother with a bowl filled with bread and 10 liri at the time and this lady at the corner of our street used to have a big pot od frsh ricotta with whey and that was our breakfast in the morning when i was small my brother did his kinderkarten and first grade in italy, i started school in montreal, canada since i was only 5 when we came here my parents cultivated oranges. lemons olives and almonds in sicily i never went back would love to go inside the house where i was born it actually belonged to my nonna - sadly im now in a wheelchair following a brain aneurysm that left me paralysed on my left side so i had to teach my husband his favourite recipes so he could eat and still enjoy his favourite foods i sometimes make him watch your videos so he understands how to kneed and do lots of things i can no longer do so thanks for sharing mille grazie un giorno ritornero in mio paese
For Liguri (people from Liguria), only the focaccia genovese is a real focaccia (+focaccia di Recco). Anything else is a some sort of copy… but we are tolerant because we also do our own version of “pizza” which has nothing to do with pizza 😂
Da Genovese, vi consiglio di mangiare la focaccia "capovolta": la parte superiore, quella più dorata dove, per intenderci, rimangono l'olio e il sale, deve toccare infatti direttamente la lingua, per una degustazione ottimale.
Lo faremo
Eva, I am so impressed, not only with your cooking experience and technique but most of all your knowledge of italian food. I mean, it's one thing to know the recipe ingredients and how to prepare it but your knowledge of where these dishes come from and their back story is incredible. How did you learn and master your italian cuisine? Did you go to school or travel or both? Thank you for sharing this knowledge with all of us! Grazie Mille from your Mexican fan!!
Grazie! I just grew up in a family of cooks and I was lucky enough to live in many different regions of Italy ❤
That is exactly what I wanted to know. ❤🎉
Thank you for your generosity and candor, Eva! And to the Mexican fan, thanks for asking the question. 😊
ive found so many amazing recipes from you guys. Im not financially doing too well and so many of these dishes are very affordable and delicious. Thank you for helping me connect with my family's culture again.
Bless you sweetheart, send a lucky star so you do better
@@neytiriavatar140 thank you sweetheart
@@persephonelipuma9691 ♥️
Eva, you are the best teacher. Your cooking skills are amazing. You have inspired me to make my favourite focaccia today, focaccia barese. All the ones you made looked delicious and I will definitely have to try the Calabrian one soon. Thank you both again for a great video. Love and blessings ❤ ❤.
Eva's skills are indisputable. I so look forward to your updates every week. It is great to see Harper's Italian language skills advancing. The beauty from the peninsula has many aspects and it is so wonderful to see them showcased here. Mille mille auguri e un grandissimo ringraziamento. Un abbraccio forte.
Loved seeing all the different recipes. I grew up eating Focaccia alla Genovese as my family used to go on holiday in Camogli a lot, so this is the one I love and always come back to, but I like to try out new recipes. Thank you for sharing :) Greetings from Germany
Ciao from the USA!
I'm amazed at how well-versed you are in the regional cuisines and their subtleties and variations! Buonissimo!
Same in France, we don't consider "fougasse" to be a bread! Same goes for brioche or milk breads. I don't even know what we'd classify them as, just not bread 😄 We definitely don't dip it in coffee though. We have "fougassette" as well, which is slightly sweet, flavoured with orange blossom flour, it's delicious. Our fougasses have wholes in them, rather than beinng in one piece, so technically, you can just break pieces off and share, but let's face it, why would you not eat an entire one by yourself (they're not that big). And focaccia, just like fougasse, and probably other flat breads around the world, were originally baked when the wood fired oven were heating up. It's possible that similar foods (using yeast and olive oil) then took the same name, even if it might not have been baked similarly.
Best Italian youtube channel, hands down, no competition 💖
Grazie!
The 1st is my favorite to make, but I add rosemary, roasted garlic, glazed onions, and sliced tomatoes, add coarse salt and EVOO. Delicious 👍🏻🥰
So make your own pizza or focaccia, not the Genoese one.
@@mauriziocosta8416 Thank you, I will👍🏻
I love to make focaccia with red onion, olive oil, and artichokes. It's been a while. Thanks for your recipe.
Eva, it is an absolute pleasure to watch, learn and copy the recipes. I am Dutch. Married to a Calabian here in Brazil. I recognise many things in your explanations. Thank you and Harper!
Amazing, as expected. Definitely going on my menu this week. I finally tried your Neapolitan Pizza recipe. Best crust ever, according to my family. We made 2 pizzas and with the remaining dough, a type of calzone. Delicious. Thank you.
Greetings: ( USA 🇺🇸) : { btw} : Ms. Lovely 😊 Eva and Mr, Fabulous Harper, thank you 🙏: again , Ms. Lovely 😊 Eva and Mr. Fabulous Harper, thank you
Greetings: ( USA 🇺🇸) : {fwiw} : the presentation is outstanding: again, the presentation is outstanding
Greetings: ( USA 🇺🇸) : { btw} : Enormous Hug 🤗, ❤️ Love: Be very, very, very safe; wishing you a wonderful night’s sleep 😴, an amazing 😉 morning tomorrow and a fabulous afternoon to follow on the morrow!!!
USA 🇺🇸: greetings: the focaccia looks delicious 😋
The salty water brushed on the focaccia at 2:41 reminds me of how bagels are boiled (and I think pretzels, too-don't quote me).
Beh penso che questa ricetta di focaccia calabrese non la conoscano nemmeno molti italiani! Stupenda
You guys' videos are so fun to watch! Wish you guys reach a million subscribers this year✨
Grazie!
i made focaccia this morning, delicious. made dough since yesterday and left all night.. i put green olives, oregano, cherry tomatoes, fried garlics in olive oil, and parmesano cheese. San Diego Ca
Fugassa!!! 💗💗💗💗💗 Nothing wrong dipping Fugassa in coffee, just like in Zena 💖💖💖
I love how you two look at each other with such love ❤️ warms my heart!!
Plain salted focaccia and coffee for breakfast will make u commit crimes, my favorite breakfast for years living in Italy, AMAZING
I could never pick just one. Eva, they all look amazing! :)
Good morning from Mexico you two..my husband got back from the store and asked if I had watched 'los Italianos' yet. No, I was waiting for you. So, he loved the first one 'remojando el focaccia' and the Italian quesadilla. Also Eva, and he means this as a compliment, that you have el rostro of an actress that would be in pirate movies. He adores you and I rather enjoy Harper's musical abilities. See you Wednedsay.
♥️♥️♥️♥️♥️
Eva's knowledge is fabulous. Thanks for sharing with us. It's all so wonderful.
Update: Five days later. Made the genovese focaccia. Fabulous. Delicious.
Again 13:16, we see salt water brushed on top of the third focaccia like a bagel, yes I know bagels are boiled in salty water, but it looks like the salty water helps create the distinct crust on both bagels and focaccia
They all look delicious! I always smile at "under oil", as it reminds me of the capriciousness of prepositions between languages. Sardine sott'olio, ostriche sotto aceto, etc. Bravi! :)
😂😂😂
In Italian we say “sott’olio”, when it comes to things that are preserved in oil. How do you say in English ?
@@aris1956 For the most part the preposition "in" is used. You will see printed on the label of cans (tins) "Tuna in Olive Oil", or "Sardines in Mustard Sauce", "Herring in White Wine", etc.
OMG. I am SO hungry now. Eva is a culinary ARTIST. (You are so fortunate Harper). Love you both.
I had no idea there were so many types! It seems to me to be Italian, "snack bread". Multipurpose, different, yet all filling a similar role. A snack. Bravo! Even more posabilities!
about the coffee dipping, Ive learned to use small amounts of butter and salt in a big Mokapot container of Espresso. Enhances flavor and mellows the bitterness. So I can see the dipping it into coffee bit./
7:43 That looks amazing
My Nonni Nonni always made her Focaccia with raisins. I used to pick them off. Her recipe is like your first one. Our family comes from Northern Italy.
Love this channel. Italian food is the best. I live in the UK and secretly think may have been adopted from Italy. Keep us the fantastic work guy. Ciao 😁
Focaccia di Recco is the TOP (best and coolest) one🔝😂
Said by a Piedmontese who goes to Liguria.
It's hard to bring exact definitions of italian dishes to foreigners because there are so many variations in a single term but I'd define focaccia as a dough product that is not normal bread because it has other ingredients (cheese, tomatoes, honey...) and it's eaten by itself, as a street food.
But then I remember that variations of bread can have other things inside such as olives, nuts... which to a foreigner could make it seem no different from a focaccia... 😫 damn it's hard to describe
It's difficult! 😂
Focaccia di recco is the original sin
Too much tasty 😂😂
I've been waiting for this video! 15 minutes of information about the best bread ever!
Yes!! Can't wait!! Thanks to you both!
"In ancient Rome, panis focacius was a flatbread baked in the ashes of the hearth (focus in Latin).[1] This became a diverse range of breads that include focaccia in Italian cuisine, hogaza in Spain, fogassa in Catalonia, fugàssa in Ligurian, pogača in the Balkans, pogácsa in Hungary, fougasse in Provence (originally spelled fogatza), fouace or fouée in other French regions and on the Channel Islands.[2] The Provence version is more likely to have additions like olives, cheese, garlic or anchovies. (Source: Wikipedia)
Where's my cut?
Aaaah thanks for finding this and sharing. I didn't know pogača came from focaccia, but makes sense. In the Balkans we would call all these that Eva made a pogača, but I don't know what would be an equivalent in English, because it seems the word flatbread can't be used for tall focacce / pogače like the Calabrian focaccia Eva made.
Yay, focaccia! One of my favorite foods when I was a kid. I kind of favor the Ligurian type because that's what I grew up with. I've heard of the focaccia di Recco but never had it. Looks good. Here in the US, bakeries would usually make the Ligurian type, but with a few variations with different toppings to please immigrants from various towns and cities in Italy.
I made your Grupariata recipe. It smells so good and tastes fantastic! Thanks to you Eva for my love of anchovies now which I avoided my entire life. Thanks to you and your recipes, I am enjoying a whole new world of delicious food. I'm eating like a queen now!
This was a great video and educational too.
I lived for many years in Spigno Monferrato, about 120 km north west of Recco. Once in a while we visited there strictly to enjoy the focaccia. But I also made it at home where we simply called it "stracchino".
It was a big hit with my Italian friends because none of them ever made it themselves. I learned how to make it by watching an Italian cooking show in TV.
I am grateful to you for sharing your knowledge and making cooking fun at the same time.
My Grandfather Umberto & his parents & relatives were from Northern Italy. . He would cook his Polenta Dish for Special Occasions like Easter or by request in a huge pot in his basement with his special cleanup, thick large wood stick (a literal stick) to stir his boiling Polenta it seemed like he stirred it forever . Then he would turn it out,mold it like a large footbal into a pan to cool. He served it with a thick dark brown sauce with shredded & chunky beef stew that had onions, peas in it. I think a dark red wine was used like it short ribs like lambruco. He topped the polenta loaf with fresh Romano & Parm cheeses then slice it with a string. Serve the hearty stew gravy sauce over the the Polenta. It is one of my favorite memories & dishes. t red wine was in the grav chunky stewed...broken down. It was delicious. I was very young make his special dish on Holidays like Easter, Birthdays & at request. Eva, are you familiar with this dish? Would you please research it? Would you two please do a show on it if it is is a regional Northern Italian Dish. Thank you!
Your channel is underrated. One of the best in TH-cam.
Fugassa... Pucciata nel caffelatte... 😋😋
Varianti: with onions, olives, tomatoes, stracchino (both over and inside).
There's also another recipe that we share with Piemonte. Focaccia dolce! 😋😋😋😋
Some of those remind me of the long flat bread I always bought in Rome that I think was called "pizza bianca" but sold in stores/bakeries like bread not in a restaurant. It had little salt crystals and olive oil or butter on top. Sometimes there would even be a hole in it here or there. I would make thin sandwiches out of it or the little "alimentari" would make sandwiches there for me. Probably my favorite bread ever. I bet I had a sandwich with it almost every day I studied abroad in Rome, breakfast lots of days too. I didn't have a lot of money and it was so good and so cheap.
Wow. Tomatoe Cake. Nice.
Focaccia I think onion basil olives garlic olive oil on a sift but crunchy thin bread item.
. The recipe learned that I use also doubles as a deep dish pizza dough if laminated with butter.
Hi Harper, Hi Eva! My father used to have a lot of times bread dipped in coffee & milk for breakfast, sometimes he would spread butter on the slice of bread and them dip it ! Gosh I had completely forgotten how good it is! Thanks !!! I should try it with focaccia :)
You r channel is my go to for italian recipe . thank you
When I was little I spent my summer holidays in my grandma’s home in Santa Margherita Ligure, so the focaccia alla Genovese is my favorite. I used to eat it still hot, just out of the oven. My grandma used to go every morning to the “fornaio” to get it for me.
Focaccia genovese with milk and coffee is one of the best combinations you could ever try... Just thinking about it makes me nostalgic and hungry! If you've never tried it, you absolutely should! (I come from a place very close to Genova)
I was in Recco a few years ago and I remember they all the shops said it was Recco's own focaccia. I thought they were exaggerating, but I guess not! It was SO good!
Focaccia di Recco is my favourite!
In the Veneto region, focaccia is an Easter cake (sweet)
How wonderful to see all these varieties of something I grew up with. The one I grew up with had black olives and a grew quantity of olive oil. I know you must know this but the one thing that ties focaccia together is that it comes from the Latin focus, the hearth, and so is baked on the hearth and not in an oven.
They all look so good! I can't wait to try them! I'm going to do a Focaccia-off next time I'm off! Harper, you need to set her up with some homemade quesadillas. Guacamole and salsa is a must! Verde is my favorite, but any good salsa you like will do.
Dear ava and harper, thanks for all your hard work. I'm here all alone in St. Croix with just a few Italians. It mean so much to us especially on Sunday. Grazie mille. CIAO franco.
❤️❤️❤️❤️
See you next Sunday. I, ll leave the back door open.!!!! Ciao
I can’t stop watching your videos, you both are so adorable!
Wow ! Just the other day there were 175K subscribers and now 198K subscribers ! Congratulations ! You are the best !
Hi Harper and Eva! All 3 varieties of focaccia showcase Eva's master class skills. I think the last one is definitely my favorite! WOW!
The best focaccia I ever made was Vito Iacopelli's recipe , then when you half the oil Babish's recipe is similar in taste but easier. Both are just awesome. This first one here - ehh , but that's just me , better than store bought . But have to say that the second one and third one are a real surprise. I will make that third thin one, that caught my attention. Thank you.
All seems yummy but I never tried the Calabrian one and I’m very curious about it. By the way every region have his own way to do “focaccia”. Here in Tuscany is more bready with a big crunchy crust, with oil and coarse salt on top ready to be sliced and fill it with prosciutto or mortadella, or whatever you want! Also the name is different, we call it schiacciata. Anyway very good job guys 🤗
Focaccia di Recco might have been my favorite food discovery on a trip to Liguria. Amazing stuff.
Okay...this is interesting content!! My Italian Grandmother used to make Focaccia but it was thin, not a sweet crust for the bottom and top crust. She filled the crust with Ricotta Cheese, egg's, either Pecorino or Parmesan cheese, Italian Sausage and seasoned with hot pepper flakes (mildly). She would bake this pie in a rectangle cookie sheet twice a year at Christmas and Easter. Italian Americans call it Easter Pie. I unfortunately do not have Grandma's recipe for the crust and imagine your thinner crust recipe could be close to hers. Again, Eva you have mastered Focaccia!! All three recipes sound amazing! I appreciate you sharing your recipes here. 🌷🌷🌷Love this channel Harper and Eva!
The 3rd one for sure!
As a piedmontese with strong roots in Liguria I loved the genovese / Recco combo in this video!
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Please show some more of the amazing dishes we have in northwest Italy!
If you can't find stracchino for focaccia di Recco you can use also gorgonzola instead of taleggio. It add a little bit of spiceness.
Hi Eva and Harper. Thank you for all the great and very easy recipes. Love from Macedonia 🇲🇰
Here in Argentina there's a variety of pizza created by a genovese migrant at the very beggining of the XX century, based on the focaccia. It's called "fugazza", and basically it's a pizza with just onions sliced on top and no cheese. There's a variant called "fugazzeta" that includes mozzarella, and a third variant, "fugazzeta rellena", that carries the mozzarella in between the bread and parmigiano or provolone on top with the onions.
Argentina has a huge pizza tradition due to his italian migration in the early XX century.
"fugassa" is the word for focaccia in genoese dialect... ;)
And the variant with onions is also very common here in Genoa... cool! :)
@@therover4428 exactly! there's a few differences in the dough, I think, but it's essentially a pizza variety directly inspired by the focaccia, even in the name. And it's delicious!
The Rumble app need more people like you guys. :)
Quando ti vedo cucinare, cara Eva, (e vi vedo mangiare insieme 😍), sono ancora più felice e ancora più orgogliosa di essere italiana. Saluti dalla Germania 👋
❤️❤️❤️❤️
Bonjour ! it is lunch time in Paris, I am going to make your Putanesca Pasta ! I've already done the eggplants ones, I will wait for focaccia .... focaccia di Recco looks yummy but technically tricky
Focacia comes from the Italian word focolare, fireplace hearth, which is where all such breads were traditionally baked.
Thank you!
As usual, another great video. Both Justin and I think that, while they all look amazing, the last one, from Recco, looks incredible. We are both big cheese lovers. So, this one lookeds absolutely divine. Great video. Thanks for sharing.
Eva and Harper , greetings, love your program . Please go to Italy so Eva never looses her accent , but always come back .
...all of them looks amazing...someday i would like to do them...i'll do them..
I’ve made the focaccia di Recco before using mascarpone, because I saw it in a travel video. It was very good.
The yummiest is every single one Eva makes! I love this video🤗☺☺☺
May every humour gift you…May every god see you.
Your romance has gifted the American world most, but I cannot know the impact you both have had in Italy. KUDOS to you both, and the love you share.
These are secrets others have hidden…truly, yours is the best educational Italian -centered food Chanel.
Focaccia - is like the taste of summer🌻
Lovely to see all the versions and also the fish topping ❤
🙏On another topic, how about a series of Italian fish dishes?
We've been meaning to make more seafood! To be honest, it's a little tricky to find good fish in Arizona 😅
@@PastaGrammar Maybe a lot of sandfishes... 🤣
@@PastaGrammar for good seafood visit Ireland if you get the chance 🇮🇪 :)
As a child I only knew it as 'focaccina', I hadn't heard it called 'focaccia' until the late 80s. There was a bakery in Gragnana (a small village in Carrara near the marble mines). The last time I was there it was the mid-70s. Every morning the whole village would smell of this focaccina and it was heavenly. My zia would make a caffelatte with fresh milk brought around by a local old lady who used to milk her cows first thing in the morning (I'm not sure if it was pasteurised or not...I guess it must have been). Yes, I remember dipping the focaccina into the coffee. It really was a delightful breakfast. I've since tried to replicate this focaccia. I have tried everything: different amounts of yeast, different types of flour, I've tried aging/fermenting the dough for different amounts of time (up to about 10 days!), etc, etc. Nothing seems to work. I cannot get my focaccina to taste the same. My sister and I think it must be in the water. Would you have any thoughts, maybe some hints? I plan to go there later this year and have a chat with the baker, but using google maps I don't think that baker is there any more. 😭😭😭
Try to make focaccia genovese, that should be very close to what you had there!
@@PastaGrammar thanks so much! Just looking it up in your website now.
I love foccacia di recco and had tried to make it (disaster). Very happy to see how it is made. It was served with honeycomb when I had it in a restaurant in San Diego.
All of them are amazing
I’m not a very good cook, it’s never too late right (I’m 56)? y’all’s videos are so fun to watch, your both adorable! So I’m going to try the first recipe! Here goes….
Reminds me of my grandfather who always dipped his toast in coffee. Delicious!
7:09 we have that in Chicago... it's called a deep dish pizza.
They look all very delicious! ❤
I'm from Switzerland and I only knew the first one. In my family we added fresh rosemary on top, not just salt. I know also other versions with gorgonzola and carmelized onions or figs and goat cheese. I don't know if those versions are from Italy or if that's a Swiss invention, but they are very good either way. 😊
Wow, mi avete davvero impressionato, la focaccia col cappuccio non è un abbigliamento che conoscono nemmeno in certe zone d'Italia, ma qui in Liguria è considerato un sacro Graal, al pari di trofie patate fagioli e pesto
È buonissima!
I adore focaccia!!!!! These recipes were eye-openers. I especially Iove the kind of focaccia made with mashed potatoes (from Puglia???) that is so soft and moist. I hope you will do that recipe one day--I have loved Pasta Grammar since your early days. You and Vincenxo's Plate are the only TH-cam channels I trust. If the tough but marvellous Marcella Hazan were still here, I'm sure she would be a fan. too!!!
th-cam.com/video/jGq9KBUSwmA/w-d-xo.html here our focaccia Pugliese!
your dough is smoother than glass.
in...credible. you are the best, Miss Eva.
You are the best, Mister Rich! ❤️
Available to your a fantastic home cook !!! Beautiful 😍 thank you fir your home recipe's 🏡 😊 ❤️
Wow !! I would love to try the cheese one, they all look ammmmmmazing though thanks!
How can you pick?!!!! All I can say is that I will try all three. Eva, grazie for teaching us these amazing recipes and your awesome skills!!!