Ligurian Specialties Class: Genoese Focaccia and Farinata – October 10, 2026 from 6pm to 9pm

Ligurian specialties of the course

• Classic Genoese focaccia: The fügassa is a symbol of Liguria, famous for its surface lightly brushed with extra virgin olive oil and its characteristic small holes that hold the seasoning.
• Genoese onion focaccia: A very popular variant in Genoa, even eaten in the morning as a savory breakfast, with onions that provide an intense flavor and an unmistakable aroma.
• Farinata: An ancient Ligurian preparation made from chickpea flour, extra virgin olive oil, water, and salt, crispy on the surface and soft inside.

What you will learn

✔️ How to prepare the dough for classic Genoese focaccia and onion focaccia
✔️ How to prepare the dough for farinata
✔️ Proper techniques for spreading and baking

Course structure

During the course:

• You will prepare dough to take home for baking.
• You will learn all the spreading and baking techniques on pre-made dough to see each step.
• We will finish with a group tasting of classic focaccia, onion focaccia, and farinata to deepen your understanding of flavors and techniques.

⚠️ Note: Please bring suitable containers to transport your dough home (a mixing bowl will work perfectly).