Focaccine - called revzora in Stura Valley - are prepared mixing corn flour, oil, water, and salt, in order to obtain a golden and dense dough. They are baked into saucepans in the wood-burning oven. After baking, the product becomes crumbly and very tasty: it is very good with cold cuts like testa in cassetta, a characteristic combination suggested during the spring festival held in Campo Ligure.
They are included in the Regional Atlas of Traditional Products edited by Regione Liguria, Agriculture and Tourism Department.
Production area: Valle Stura (GE).