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Article: FOOD STUFF; In TriBeCa, Foccacia With A Cheesy Lining - New York Times
- Article from:
- The New York Times
- Article date:
- July 30, 2003
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Focaccia is a specialty of Liguria, the Italian province on the Riviera, and in the town of Recco, a kind of focaccia the locals call focaccia col formaggio is made with a parchment-thin, yeastless dough and stuffed with gooey stracchino cheese. It is now served at Bread Tribeca, a new restaurant at 301 Church Street (Walker ...
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Article: Simple toppings a just salute to granddad of pizza
The Milwaukee Journal Sentinel;
June 12, 2002 ;
691 words
......The grandfather of Neapolitan pizza, focaccia is similar in that it is a form of flatbread...is more versatile. A generous slice of focaccia turns a salad or bowl of soup into lunch...sandwiches. Cut into one- or two-bite squares, focaccia is exceptional with antipasti. Warm from...
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