I’m always a fan of the seratonin inducing high that is carbs, and when I was in Camogli last month, I ate something called focaccia at the Rotunda restaurant in Camogli. And this was NOT what you expect focaccia to be….
It was stone oven baked, super fine pastry with a divine milky light cheese hot and molten and slightly crispy on the surface. I was in absolute heaven as I worked my way through the entire thing! Italy is not a place to worry about the waistline right?? If anyone knows what this delicacy is, how to make it, what the cheese on it is, please share as I cannot find any info about this particular Ligurian style of focaccia.
