The name “revzöra” derives from “ravezö”, which, in the local dialect, indicates the sieved bran that substituted white flour in doughs during hard times. Nowadays, this typical focaccina from Campo Ligure in the Stura Valley is prepared by mixing white flour and cornmeal with oil, water, salt and yeast to obtain a thick and golden dough that is then placed in trays and baked in the oven.
Once cooked, the focaccine are crumbly and very flavoursome, and they are perfect when accompanied with cold cuts such as the “testa in cassetta” (minced pork pressed into a form), which is particularly tasty.
Ingredients: 1 kg flour, 500 gr cornmeal, 700 ml water, 300 ml extra-virgin olive oil, 40 gr salt, 40-50 gr yeast. Dissolve the yeast in 650 ml of water and mix with the flours and oil. Dissolve the salt in the remaining water. When the dough appears well amalgamated, add the salty water and continue to knead.
Leave the dough to rest for a few minutes. Roll out the dough onto a greased tray, cover it up and allow to rise for at least two hours. Bake in a pre-heated oven at 210°C for approx. 20-25 min until the surface is golden.
Included in the National and Regional lists of Traditional Products