Focaccia di Nonno Pilade

Old traditional taste of Riviera Apuana

The focaccia di Nonno Pilade, or focaccia carrarina is a traditional sweet dunk, a typical product of the area that has been handed down for over 40 years, with a unique taste conferred by spices and dried fruits blended into the dough.

The bagel has a particular circular shape that does not exceed 15 centimeters, not particularly high and with an amber color on the surface, acquired during cooking.

A handmade product, which you can find and consume in the ovens of Carrara and traditional shops of the Riviera Apuana, genuine to her sourdough and free of preservatives.

The preparation is very slow, choosing to make anise, other secret spices and raisins to release their scents and aromas marked inside the dough rest for about 6 hours. A sweet flavour thanks to almonds, eggs and nuts inside.

Levitation takes about 3 hours and 25 minutes, cooking does not exceed enough to create a soft dough, but with a strong personality.

Allowed to cool, the bagel carrarina is then wrapped and tied with string before being sold as fresh product.

This Tuscan specialties has been rediscovered in recent years, much to be produced all year round and not just during the holidays as they did in the past, perfect for a snack or as a dessert at the end of a meal .

 

Photo Credits [thebluebirdkitchen.com]