Thursday, July 25, 2013

Replicating the focaccia tomato sandwich - a quest


Our day in Cinque Terre began with a train ride to Monterosso, and from there we worked our way back to La Spezia.  Along the way we stopped in Vernazza and had lunch.  We had a delicious sandwich on focaccia bread that was slightly toasted and filled with fresh tomatoes, fresh mozzarella cheese, and fresh basil.  It was so yummy!  The name of the restaurant was Ananasso Bar and it was right by the water under the yellow umbrellas. 


While we were in Italy, we learned that true mozzarella cheese is made from buffalo milk, but it is so rich and fatty, that many people prefer to use cow’s milk which is also easier to obtain.


DH liked this sandwich so much that he wants to figure out how to make it locally.  I think the issue will be finding bread that is as good as this was (they say it’s the Italian water that makes it so good) and tomatoes as ripe and flavorful (they say it’s the volcanic soil that adds to their richness).  But we’re game to try.




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