Focaccerias in Celle Ligure

On our way down the Ligurian coast, we stopped by another sea-side town to fill up on carbs. Really, with so many great focaccerias along the way, how could we not? We got off the autostrada at a sign that led to Celle Ligure.

Because of our hunger, we were lured into a cafe for a coffee and some focaccia.  The cafe looked bustling and there seemed to be a high turnover of slices of focaccia, but when we bit into the focaccia, something was missing.

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About a block of walking later, we found this little shop crowded with people and with a line going out the door.  I stepped in and saw people against the window waiting patiently with numbered tickets in their hand while other people at the counter were dictating their orders. I grabbed a number from their ticket machine and joined in the wait.

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This focacceria was Serious Business.  While waiting, we saw them bring out many trays of the freshly baked bread.  The one that spoke to me in particular was this pesto and cheese one.  Usually, I’m a fiend for cured meats, but even the thinly sliced meat on the adjacent focaccia couldn’t lure me away form this pesto one.

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One bite and I was sold. The cheese was soft and oozing. The pesto was fresh tasting, savory, and went perfectly with the bread. Now that I’m writing this, I’m sorry I didn’t smuggle some in my luggage.

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Will definitely missed out on the pesto and cheese focaccia, but he made out alright with a plain one and a potato one. The potato one had thinly sliced potatoes, lots of salt, and some rosemary.

The Varied Focaccia in Camogli

We found ourselves stopped in the small fishing village of Camogli for a few hours while driving up the Italian coast. Since it was between breakfast and lunch, and we didn’t want to eat too much for lunch, Will and I ended up noshing on a variety of focaccia, which must be the official bread in Liguria.

Camogli

There was thin, delicate focaccia with a heavenly melted cheese in the center. The top layer of the focaccia was so thin that the cheese just oozed up over the top.

Camogli

Then there was olive focaccia with good olives.

Camogli

Then there was anchovies on tomato focaccia, which was full of savory saltiness.

Camogli

Then there was my favorite, fresh sardine focaccia, that tasted rich, oily, and reminded me of the sea.

Camogli

Then there was my second favorite, the porcini and potato focaccia.  Will claimed that that slice of focaccia had as many porcini on it as he had in ten years prior to this.

Camogli

One of the best parts about stopping in at a focacceria is the no-nonsense of it. Point at the focaccia you want, indicate how big a slice you want, they cut it, weigh it, wrap it up in some paper, and give it to you to eat.  Instant gratification.

And you can hardly complain when you walk out of the bakery and you’re met with this view.

Camogli