How Focaccia Manuelina Home Edition Was Made
The pandemic has put our lives to the test, but like other difficult times in history, it has taught us something, pushing us to imagine the future and improve it. At Manuelina, we have done this by reflecting on our flagship product, Focaccia col formaggio. Manuelina’s focaccia has always been this: prepared, baked, and eaten, warm and fragrant. The first, harsh lockdown shut down our ovens, but not the affection and requests of our customers. These, combined with our desire to always keep up with the times, have driven us to invent a new way to bring our focaccia col formaggio into homes, preserving the fragrant and succulent characteristics that have always distinguished it.
The results of these tests amazed us too, and thus the new “Home Edition” proposal was born, which received great support from our customers and is now available in large-scale retail outlets.
It’s the same focaccia prepared in our premises:
– same top-quality ingredients
– same entirely handmade preparation
– same strictly copper-baked baking
The only difference is that, as soon as it comes out of the oven, each focaccia undergoes a temperature reduction that stabilizes it. This process means that reheating it in a simple home oven results in a crispy and delicious focaccia that tastes just like it was freshly baked.
We’ve created a dedicated laboratory to ensure organized and standardized production of our product, which will always adhere to the tradition of precision and authenticity that has accompanied us since 1885, when the story of “Manuelina” began. This enterprising 19th-century woman, from her tavern on the outskirts of Recco, gradually won over the nobles and celebrities who frequented Genoa and the Riviera di Levante during the Belle Époque. How did she win them over? By making focaccia with cheese.
Where do you find it?
Look for the unmistakable “green Focacceria” box in the freezer sections of Basko, Coop, Carrefour, and Eataly.
To prepare it, do this:
Preheat the oven to 230/240°C (450/450°F) in conventional mode.
Once the oven is ready, open the package,
remove the focaccia from the bag, and bake it while still frozen.
Leave it in the oven for 5/6 minutes, or until the cheese is completely melted.
Slice it and enjoy it while still warm!
If your oven is in convection mode, reduce the preparation time by 1/2 minute.
Microwave is not recommended.
It all started in 1885 with Manuelina,
An enterprising 19th-century woman who, from her tavern on the outskirts of Recco, gradually managed to win over the “gentlemen” and celebrities who frequented Genoa and the Riviera di Levante during the Belle Époque.
How did she win them over?
Making cheese focaccia!
More than 135 years have passed but the recipe is still the same
Top-quality flour, stracchino cheese, extra virgin olive oil, and centuries-old expertise in kneading the dough to prevent it from becoming brittle.
All baked at a very high temperature in copper pans.
Manuelina’s historic cheese focaccia has always been made with just a few ingredients but a wealth of skill, making our focaccia unique!