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fried cheese-filled pastries or puffed flat breads

In Liguria, focaccette (or 'e fugasette, in Genoese dialect) are individual-sized savoury pastries, filled with stracchino cheese and deep fried in olive oil. Lots of oil—some 400 litres, in a massive frying pan—is required on Easter Monday ('Pasquetta' in Italian) and the following Sunday for the popular Sagra delle Focaccette di Megli in Recco, a festival that has been going strong since the 1970s.

In the Lunigiana, Tuscany, focaccette are puffed up panigacci.


Text © Dana Facaros and Michael Pauls

Images by: Alessio Sbarbaro, GNU Free Documentation License