{"id":3787,"date":"2021-10-26T18:28:31","date_gmt":"2021-10-26T16:28:31","guid":{"rendered":"https:\/\/www.yesovens.it\/2021\/10\/26\/sotto-le-sunder-the-stars-of-genoatelle-di-genova\/"},"modified":"2021-11-11T17:30:50","modified_gmt":"2021-11-11T16:30:50","slug":"sotto-le-sunder-the-stars-of-genoatelle-di-genova","status":"publish","type":"post","link":"https:\/\/www.yesovens.it\/fr\/news\/sotto-le-sunder-the-stars-of-genoatelle-di-genova\/","title":{"rendered":"Under the stars of Genoa"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">STAR vs f\u00fcgassa, the genovese focaccia<br><br><\/h4>\n\n\n\n<p>A two-centimetres flat bread baked in an oven or in embers: it\u2019s the Genoese f\u00fcgassa. The origin of the recipe goes back to 16th century: a soft, crunchy and crumbly focaccia &#8211; shiny for the use of extra virgin olive oil &#8211; was often sprinkled with white wine before baking.<\/p>\n\n\n\n<p><br>Every morning its fragrance invades the carrugis &#8211; the characteristic alleys of Genoa &#8211; and even if nowadays it is prepared all over in the world, it seems impossible to recreate its fragrance outside the Genoese territory.<\/p>\n\n\n\n<p><br>We baked it with STAR, the top product of our Bakery Line that has been especially created for pastry and bakery.<\/p>\n\n\n\n<p><br>Thanks to the ACT (Advanced Climate Technology) we can have the total control on humidity during the cooking, paying special attention to energy consumption.<\/p>\n\n\n\n<p><br>We started with the COMBI mode to give softness till the heart of the dough; then we set the DRY mode for a perfect ending to guarantee its crunchiness: the FCS Technology (Fast Chimney System) conveys the entrance and the exit of the air between the two powerful chimneys and quickly extracts humidity from the cooking chamber.<br><br><\/p>\n\n\n\n<p>After few attempts the recipe is perfect: a real Genoese f\u00fcgassa, crunchy from outside and with a soft heart scented of olive oil.<\/p>\n\n\n\n<p>At the end we only had to save the cooking program in our personal recipe book MY COOKBOOK. Just select the recipe and the same result will be guaranteed every time!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>STAR vs f\u00fcgassa, the genovese focaccia A two-centimetres flat bread baked in an oven or in embers: it\u2019s the Genoese f\u00fcgassa. The origin of the recipe goes back to 16th century: a soft, crunchy and crumbly focaccia &#8211; shiny for the use of extra virgin&#8230;<\/p>\n","protected":false},"author":1,"featured_media":4624,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","wds_primary_category":0,"footnotes":""},"categories":[12],"tags":[],"class_list":["post-3787","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.yesovens.it\/fr\/wp-json\/wp\/v2\/posts\/3787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.yesovens.it\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.yesovens.it\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.yesovens.it\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.yesovens.it\/fr\/wp-json\/wp\/v2\/comments?post=3787"}],"version-history":[{"count":0,"href":"https:\/\/www.yesovens.it\/fr\/wp-json\/wp\/v2\/posts\/3787\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.yesovens.it\/fr\/wp-json\/wp\/v2\/media\/4624"}],"wp:attachment":[{"href":"https:\/\/www.yesovens.it\/fr\/wp-json\/wp\/v2\/media?parent=3787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.yesovens.it\/fr\/wp-json\/wp\/v2\/categories?post=3787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.yesovens.it\/fr\/wp-json\/wp\/v2\/tags?post=3787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}