Focaccia derives its name from the latin word focus, meaning Hearth (fire place). It is a hearth bread, which differs from everyday bread as it is stretched during three hours and because it is topped with olive and salt. Historically in the city of Genova, focaccia was cooked with communal ovens. As soon as the baker had raked the fire out to prepare the ashes needed for cooking the loaves, the villagers made use of the empty oven by cooking their own dough. For centuries focaccia has been enjoyed by Genovese fishermen, along with a glass of white wine, before setting off the sea. Its simple Mediterranean recipe makes focaccia a popular dish. Nowadays it is eaten all over the world with a wide range of toppings.
Sweet and salted. Breakfast, lunch and dinner. Breakfast based on toasts with a wide variety of jams, sweet focaccias, natural made with yogurts and fresh juice. What about lunch and diner? More focaccias. Sweet and salted, with any kind of condiment. Pasta salads, homemade soups, pastas cooked in the oven, vegetable cakes... Deserts? Wide range offer of cakes from the ones we highlight the one of Riccota & Mascarpone. But the real concept of this place comes is his "homier" touch: in food and place environment. The design of the place is rustic and really cosy, constructed with wood based materials, which gives a certain credibility to the rural image and quality of the products. You can already find 5 Buenas Migas, Focacceria in town. Now we know what it takes to feel Genovese: Happy trip to the alien tradition...

More addresses: Plaça Bonsuccés, 6. T:93 318 37 08, (Metro L3 Catalunya). Baixada de Santa Clara, 2. T: 93 319 13 80. (Metro L4 Jaume I). Plaça del Mar, 1. T:93 221 63 16. (Metro L4 Barceloneta). Maremagnum, Plaça de l'Odissea. T: 93 225 81 15. (Metro L3 Drassanes).

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