Fogassa de Cavaion
Fogassa de Cavaion De.Co.
The De.Co. - Denominazione Comunale di Origine “Fogassa de Cavaion” -was established in 2015 in the spirit of the Milan Expo, reflecting the municipality’s commitment to promoting and enhancing its local specialties. This traditional dessert is inseparably linked to Garda DOP olive oil, the key ingredient defined in the official De.Co. production guidelines.
Dolce povero della cucina popolare, la fogassa su la gradela era la risorsa che si poteva inventare all’ultimo momento; infatti gli ingredienti base erano quelli che tutti hanno in casa (zucchero, farina, latte o vino, olio), e magari si usavano a occhio senza neanche pesarli: due pugni di farina, mezzo bicchiere di olio e così via… Era diffusa in diverse zone del veronese come fogassa dolce sulla graticola, o alla griglia, nei tempi passati cotta parte a parte sulle braci del focolare.
Today, although open fireplaces have largely disappeared from modern kitchens, the dessert is still prepared using a grill over coals or on an electric stovetop. In the very beginning, the recipe was passed down orally from mother to daughter and never written, which explains the many variations in ingredients and proportions. Nearly every family had its own version shaped by taste and tradition. In 2015, the Municipality of Cavaion formalized an official recipe and granted the dessert De.Co. status Di Origine Comunale under the name and trademark “Fogassa de Cavaion.”
Since then, thanks to the dedication of volunteers from Pro Loco San Michele and several local businesses, the fogassa has become a culinary ambassador of Cavaion Veronese, appreciated by visitors and tourists alike.
Where to find it in Cavaion Veronese
Recipe
Ingredients
- All-purpose flour
- Baking powder
- Fine salt
- Sugar
- Garda DOP extra-virgin olive oil
- Whole milk
- Lemon
- Difficulty: Easy
- Cook time: 4 minutes
- Cooking: 6 minutes
- Serves: 4 person
- Cost: Low
Ingredients (serves 4)
1 kg all-purpose flour
1 packet baking powder
2 tsp fine salt
330 g sugar
330 ml Garda DOP extra-virgin olive oil
330 ml milk
Zest of 1 lemon
Variation
Milk can be substituted with white wine in equal quantity:
330 ml milk or, alternatively, 330 ml white wine.
Method
Place the flour, sugar, baking powder, salt, and grated lemon zest in a bowl and mix well. Add the milk and olive oil, then knead by hand until a smooth dough forms.
Divide the dough into 5 to 8 portions, as desired, and roll each piece out to a thickness of about 1 cm.
Cuocere la fogassa da ambo i lati (è pronta quando rimangono i segni dei ferri della griglia), tagliarla a losanghe e cospargerla di zucchero.
Traditionally the focaccia is grilled over embers on a metal rack known locally as a gradela. As an alternative, it may be cooked on an electric grill.
