Focaccia & Cappuccino for breakfast . . . in Genoa
June 20, 2009
Focaccia from le Coq Noir
Focaccia in Genoa is a mouthwatering mix of chewy, salty and olive oily. At its best it is crunchy on the edges and soft and warm in the middle. The Genovese wholeheartedly consume Focaccia all day long, but they especially devour it at breakfast. Initially I was skeptical at this seemingly odd combination of sweet and salty, but I was quickly converted. There is something magical about the combination of focaccia and cappuccino. I should know, I have nicely accustomed myself to the mix – every morning.
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